Eggs poached, soft boiled, medium boiled or cooked in a mould, on croûtons made from brioche, filled with sauce suprême with sherry, garnished with asparagus tips and slices of carrot and cream.
"Poached eggs d'Artagnan." Eggs poached and placed on tartlets filled with diced foie gras with a mushroom as a cap, coated with hollandaise sauce.
Medium boiled eggs placed into tartlets with minced (US: ground) beef and mushrooms, coated with Madeira sauce. May also be halved tomatoes filled with chicken forcemeat and truffle and topped with sauce aurore.
Eggs cooked in butter in a shallow dish and covered with beurre noir with a few added drops of vinegar.
Eggs cooked in butter in a shallow dish and placed on a fried thin tenderloin or hamburger, bordered with demi-glace.
Eggs cooked in butter in a shallow dish and placed on soubise, sprinkled with grated cheese and glazed.
Eggs cooked in butter in a shallow dish and garnished with sliced lobster and truffle, surrounded with lobster sauce.
