Poached eggs on a bed of foie gras or liver in puff pastry cases, cooked with cream sauce and topped with strips of ham or lean bacon.
"Eggs in the style of Bordeaux." There are many ways of preparing these. 1) Eggs fried in oil, placed on halved tomatoes that have been fried and stuffed with cepes à la bordelaise, 2) Medium boiled or poached eggs placed onto fried croûtons or a dish, slightly hollowed out, spread with a little blanched ox marrow and coated with sauce bordelaise. 3) Scrambled eggs mixed with diced mushrooms, garnished with triangles of fried bread and served with sauce bordelaise.
"Eggs in the style of the butcher." 1) Eggs or cooked in butter in a shallow dish and placed on a fried thin tenderloin or hamburger, bordered with demi-glace or 2) poached or medium boiled eggs served with bone marrow.
"Eggs in the style of the baker's wife." 1) Eggs poached and placed on oval croûtons, scooped out and filled with diced sautéed mushrooms, coated with Mornay sauce, sprinkled with grated cheese and baked or 2) hot bread rolls filled with diced hard boiled eggs and béchamel sauce with onions and sprinkled with parsley.
"Eggs in the style of Burgundy." There are different ways of preparing these. 1) Scrambled eggs mixed with chopped snails, diced bacon, garlic, chopped nuts and parsley surrounded by Madeira sauce. 2) Eggs poached in claret, placed on croûtons, coated with reduced claret blended with demi-glace.
"Eggs in Brazilian style." There are different ways of preparing these. 1) Eggs poached and placed on a bed of rice, coated with tomato sauce mixed with chopped red peppers and ham or 2) a puff pastry case filled with scrambled eggs mixed with julienne of red peppers surrounded by tomato sauce with chopped ham.
"Eggs in the style of Bresse." There are different ways of preparing these. 1) Eggs cooked in a mould lined with sliced truffles and cockscombs, turned out onto artichoke hearts filled with diced mushrooms, cockscombs and cock's kidneys bound with velouté sauce or 2) scrambled eggs decorated with sautéed chicken livers and sliced truffles, surrounded by a demi-glace.
"Eggs in the style of Brittany." 1) Eggs cooked in butter in a shallow dish and placed on soubise, sprinkled with grated cheese and glazed or 2) A mixture of sliced leeks, onions and mushrooms stewed in butter and bound with béchamel sauce and placed on a dish, garnished with hard cooked eggs sliced lengthways and covered with more of the sauce. 3) Eggs poached and placed on a tartlet filled with a purée of haricot beans (US: navy beans) and coated with thick gravy.
"Eggs in the style of Brussels." Small puff pastry tartlets filled with puréed cooked chicory (US: Belgian endive) bound with cream or béchamel sauce and topped with a soft or medium boiled egg and fried breadcrumbs.
