"Eggs Bonnefoy." Eggs, poached and placed on a tartlet filled with puréed game coated with a thick game gravy.
"Eggs Bonvalet." Eggs, poached and placed on an oval croûton, coated with supreme sauce, with a border of Choron sauce and decorated with a slice of truffle on each egg.
"Eggs in the style of Boston." Eggs, poached and placed on a tartlet filled with a purée of haddock and coated with cream sauce. May also be with cocktail sausages and tomatoes.
Eggs cooked in butter in a shallow dish, trimmed with a fancy pastry cutter, placed on a pastry shell filled with chopped ham in a curry sauce.
"Eggs Braganza." 1) Eggs cooked in butter in a shallow dish and placed on a pastry shell filled with julienne of chicken, mushrooms and truffles in sauce velouté, bordered with tomato sauce or 2) poached eggs on fried halved tomatoes with béarnaise sauce, surrounded by a border of thick gravy.
"Eggs Brébant." Eggs poached and placed on a tartlet filled with puréed quails and foie gras and coated with truffle sauce.
"Eggs Brebigny." Small poached eggs, dipped in egg and breadcrumbs and rapidly fried in deep fat, placed on tartlets filled with puréed mushrooms, served with lobster sauce.
