Eggs Pontaillac

A creative French take on eggs and sausages from France: The Cookbook

Preparation time: 20 minutes
Cooking time: 12 minutes
Serves 6


1 quantity tomato sauce
20 g (3/4 oz) butter
6 chipolata sausages
6 eggs
Salt and pepper
2 tablespoons chopped mixed
herbs, such as flat-leaf parsley, chives, tarragon and chervil


Prepare the tomato sauce and keep it hot.

Melt the butter in an enamelled cast-iron dish or pan. Add the sausages and cook, turning occasionally, for 7 – 8 minutes, until browned.

Push them to the edge of the dish, gently break the eggs into the centre and cook for 3 – 4 minutes. Season with salt and pepper.

Stir the herbs into the tomato sauce and pour it over the eggs. Serve immediately, straight from the dish.


The bible of traditional and authentic French home cooking, with over 6 million copies sold since its first publication. (Previously published as I Know How to Cook)

With more than 1,400 recipes, Mathiot guides the reader through all the classic recipes and techniques of French cooking (which provide the building blocks for so many other cuisines) with a clear and authoritative voice.

The recipes, which have been fully updated by Clothilde Dusoulie, author of the popular Chocolate & Zucchini blog, prove that authentic French food doesn’t have to be complicated, heavy or too rich.