"Scrambled eggs in the style of Argenteuil." Scrambled eggs garnished with asparagus tips.

"Scrambled eggs in the style of the admiral." Eggs scrambled and placed on tartlets filled with salpicon of crayfish tails and truffles and coated with white wine sauce.

"Scrambled eggs with mushrooms." Scrambled eggs garnished with diced mushrooms.

"Scrambled eggs with mushrooms." Scrambled eggs garnished with croûtons.

"Scrambled eggs with chicken livers." Scrambled eggs with sautéed chicken livers tossed in Madeira sauce.

"Scrambled eggs with asparagus tips." Scrambled eggs mixed with green asparagus tips.

"Scrambled eggs in the style of Balzac." Scrambled eggs mixed with diced ox tongue and truffles, garnished with circular croûtons coated with soubise and surrounded with demi-glace flavoured with tomatoes.

Scrambled eggs with diced salt pork and chopped chives, served with demi-glace.

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

"Scrambled eggs Cambridge." Scrambled eggs mixed with diced lobster, mushrooms and red peppers, surrounded by cream sauce.