"Eggs Belloy." 1) hard boiled eggs, halved lengthways, the yolks removed, sieved and mixed with Mornay sauce mixed with diced lobster, mushrooms and truffles, sprinkled with grated Parmesan cheese and baked or 2) scrambled eggs with diced salt pork and chopped chives, served with demi-glace.

"Eggs Belmont." Eggs cooked in a mould lined with Villeroy sauce and chopped herbs, coated with tomato sauce mixed with chopped truffles.

Scrambled eggs decorated with diced green and red peppers and finely chopped truffles.

Poached eggs with hollandaise sauce and ham decorated with sliced of truffle. Said to have originated in the United States - or to have been created for Pope Benedict XIII in 1760.

"Eggs Bénédictine." Poached eggs placed on tartlets filled with puréed salt cod mixed with chopped truffles and coated with cream sauce.

Hard boiled eggs, halved lengthways, the yolks removed, sieved and mixed with soubise (puréed onions) and chopped mushrooms, coated with breadcrumbs, sprinkled with grated Parmesan cheese and baked.

Eggs fried and placed on salt cod poached in red wine, mashed with anchovy fillets and fines herbes, sprinkled with grated cheese and glazed and surrounded with a border of sliced potatoes.

Eggs, usually baked, sometimes fried, with grilled sausages and tomato sauce.

"Eggs Berlioz." There are various ways of preparing these. 1) Medium boiled eggs placed onto minced (US: ground) venison and mushrooms and served with sauce chasseur or 2) poached eggs placed on oval croûtons stuffed with puréed partridge and mushroom, coated with sauce chasseur.

"Eggs Bernadotte." There are various ways of preparing these. 1) Eggs poached and placed on oval croûtons covered with anchovy fillets, coated with cream sauce mixed with chopped green olives or 2) eggs cooked in a mould lined with chopped parsley and truffles and coated with anchovy sauce.