"Scrambled eggs Carême." A flat puff pastry shell filled with scrambled eggs mixed with diced foie gras, chicken meat and truffles salpicon, surrounded by demi-glace.

"Scrambled eggs Carnot." Scrambled eggs mixed with cockscombs and mushrooms, garnished with cock's kidneys and surrounded with demi-glace.

"Scrambled eggs Chambord". Scrambled eggs on slices of fried aubergine (US: eggplant), surrounded by demi-glace.

Scrambled eggs cooked with a purée of green peas and garnished with more.

Scrambled eggs garnished with diced sautéed tomatoes and fried croûtons.

Scrambled eggs mixed with diced crayfish and asparagus tips, decorated with crayfish tails and served with a border of crayfish sauce.

Scrambled eggs mixed with diced green peppers, garnished with sliced anchovy fillets and served with a border of Madeira sauce.

"Scrambled eggs Dubois." Scrambled eggs with lobster.

"Eggs Buckingham Palace." Eggs poached and placed on toast covered with a slice of ham, coated with cream sauce, sprinkled with grated cheese and browned.

"Eggs Café Anglais." There are different ways of preparing these. 1) Eggs poached and placed on a ring of poached crayfish forcemeat and coated with Nantua sauce or 2) eggs poached in a cocotte with chicken forcemeat and coated with lobster sauce.