"Eggs in the Czech style." Eggs poached and placed on croûtons, coated with cream sauce, sprinkled with chopped ham and browned.

Hard boiled eggs, the yolks removed, sieved and coated with sauce béchamel mixed with tomato purée, sauce aurore, and grated cheese, returned to the whites, baked au gratin and sprinkled with chopped yolks of egg or medium boiled eggs placed into a puff pastry shell and coated with sauce aurore.

"Eggs in the Austrian style." Poached eggs with cabbage and grilled sausage.

"Hard boiled eggs in the style of Avignon." Hard boiled eggs, halved lengthways, the yolks removed, sieved and mixed with cream sauce, breadcrumbs and chopped anchovy fillets, sprinkled with grated Parmesan cheese and glazed.

Cold poached eggs placed on tartlets lined with lobster mousse and truffles, coated with sauce chaud-froid, glazed with aspic and decorated with caviar.

"Poached eggs Almassy." Eggs poached and placed on tartlets filled with puréed mushrooms and sardines, coated with sauce Nantua.

"Poached eggs André." Eggs poached and placed on halved tomatoes stuffed with sliced mushrooms and coated with sauce bordelaise.

Scrambled eggs or eggs cooked in butter in a shallow dish on a bed of grilled ham, coated with chopped herbs, beurre noisette and capers.

Any of a variety of dishes made with eggs served on a bed of sautéed mushrooms with poached crayfish tails flavoured with truffles and coated with sauce normande.

"Poached eggs Archibald." Eggs poached and placed on oval croûtons with the centre scooped out and filled with chopped stewed red peppers bound with mushroom sauce, coated with sauce Colbert mixed with puréed tomatoes and finely diced artichoke hearts.