"Eggs Colombine." Poached pigeon's eggs placed on a bed of chicken purée and coated with cream sauce.

"Eggs in the style of the Colonel." Eggs, poached and placed on thick slices of tomato, dipped in egg and breadcrumbs and fried and then coated with mushroom sauce.

Eggs cooked in butter in a shallow dish and placed on a bed of puréed red kidney beans with diced fried bacon and a border of red wine sauce.

Eggs cooked in butter in a shallow dish and placed on a bed of lentils and grilled bacon.

Eggs poached and placed on a ring of poached chicken forcemeat, the centre filled with stewed diced peppers, coated with cream sauce mixed with chopped peppers.

Hard boiled eggs, halved lengthways, the yolks removed, sieved and mixed with puréed mushrooms coated with cream sauce and anchovy fillets, sprinkled with grated Parmesan cheese and baked.

"Eggs Crécy." Eggs poached and placed on a hollowed out brioche filled with puréed carrots, coated with cream sauce and decorated with carrots cut into stars.

Scrambled eggs garnished with diced sautéed tomatoes and fried croûtons.

Powan, whitefish, vendace or houting roe.