Puff pastry tarts filled with chicken mousse decorated with either boiled or poached eggs and coated with sauce suprême, garnished with asparagus tips.

Poached eggs, cooled placed on a vegetable macédoine, coated with mayonnaise coloured green with chopped herbs, sprinkled with prawns, dill and slices of tomato.

Eggs cooked in butter in a shallow dish and garnished with julienne of ox tongue and truffle sauce.

"Eggs Bignon." Eggs poached and placed on a ring of poached chicken forcemeat, coated with velouté sauce, decorated with blanched tarragon leaves and served with a trickle of demi-glace.

"Eggs Blanchard." Eggs poached and placed on toast covered with a slice of ox tongue and coated with Colbert sauce.

"Eggs Blériot." Eggs cooked in a mould lined with chopped hard boiled eggs and lobster coral, cooled and turned out onto tartlets filled with French salad.

"Eggs Boieldieu." There are different ways of preparing these. 1) Eggs, poached and placed on a tartlet filled with a salpicon of chicken, truffles and foie gras, coated with chicken velouté. 2) Eggs cooked in moulds decorated with truffle cut into star shapes and lined with puréed foie gras. They are turned out onto tartlets filled with diced chicken, foie gras and truffles, coated with thick gravy.

Medium boiled eggs placed onto a bed of rice and served with curry sauce.

Eggs poached in a butter cocotte lined with chopped snails with a slice of truffle on top and surrounded with sherry sauce.

Baked eggs with mushrooms.