Eggs cooked in butter in a shallow dish and trimmed to a circular shape, placed on croûtons with demi-glace and sprinkled with tarragon.
Eggs cooked in butter in a shallow dish and placed on tartlets filled with puréed chestnuts bound with meat glaze, coated with chicken velouté blended with soubise.
Eggs cooked in butter in a shallow dish and placed on a bed of duchesse potatoes, covered with cream sauce and decorated with a slice of truffle.
Eggs cooked in a shallow dish in butter and placed on bed of diced tomatoes, aubergines (US: eggplants) and green peppers stewed in tomato sauce.
Eggs cooked in a shallow dish in butter and placed on bed of sauerkraut, garnished with sliced sausage.
There are different ways of preparing this. 1) Eggs cooked in a shallow dish in butter and placed on a slice of grilled ham with a border of tomato sauce or, alternatively, 2) Eggs cooked in a shallow dish in butter and placed on slices of lobster and surrounded with sauce à la américaine.
Eggs cooked in a shallow dish in butter and placed on bed of truffles and crayfish tails surrounded with white wine sauce.
Eggs cooked in a shallow dish in butter with cheese served on a dish rubbed with garlic with tiny fried fish (nonnats) and tomato sauce.
Eggs cooked in butter in a shallow dish and placed on a bed of hop shoots bound with cream sauce, bordered with cream.
