Eggs garnished with saffron risotto flavoured with red peppers and onions sautéed and topped with tomato sauce.
"Eggs in the style of the diplomat." Eggs poached in a dish lined with slices of foie gras, served with a border of tomato sauce.
"Poached eggs in the style of the diva." Eggs poached and placed on a ring of poached chicken forcemeat filled with diced foie gras and tomatoes in sauce béarnaise.
"Eggs in the style of Dreux." There are different ways of preparing these. 1) Eggs, hard boiled and placed in moulds lined with aspic decorated with asparagus tips and sliced truffles, sealed with aspic. It is then turned out onto a croûton and garnished with more aspic. Or 2) eggs poached and placed on tartlets filled with diced chicken, mushrooms, truffles and olives bound with demi-glace and blended with extract of truffles, each egg decorated with a slice of truffle.
"Eggs in the style of the duchess." Eggs poached or cooked in a mould and placed within a border of duchesse potatoes, coated with velouté sauce and circled with a border of thick gravy.
"Eggs in the African style." Eggs poached, soft boiled, medium boiled or moulded and placed on oval toasts with slices of grilled bacon, pillao rice and diced stewed tomatoes.
"Eggs in the style of Agen." Eggs fried in goose fat with onions and aubergines (US: eggplants). Sometimes the onions and aubergines are fried in goose fat and then baked eggs are placed on top.
"Eggs in Dutch style." Eggs poached and placed on croûtons that have been scooped out and filled with puréed smoked salmon coated with sauce hollandaise.
"Eggs in the style of the dairy maid." Eggs scrambled with grated Emmental cheese, chopped parsley, chives and chervil.
