Scrambled eggs mixed with diced green peppers, garnished with sliced anchovy fillets and served with a border of Madeira sauce.
Eggs fried in oil, placed on slices of fried aubergine (US: eggplant), covered with diced tomatoes sautéed with onions, garlic and herbs, and topped with anchovy fillets.
"Eggs Dubarry." Eggs poached and placed on pastry cases filled with puréed cauliflower, coated with cheese sauce, sprinkled with grated cheese and browned.
"Eggs Dubois." There are different ways of preparing these. 1) Medium boiled eggs or scrambled eggs placed on top of scallop shells filled with diced lobster and chopped truffles in lobster sauce, sprinkled with grated Parmesan cheese and browned.
"Hard boiled eggs in the style of Brittany." A mixture of sliced leeks, onions and mushrooms stewed in butter and bound with béchamel sauce and placed on a dish, garnished with hard boiled eggs sliced lengthways and covered with more of the sauce.
"Hard boiled eggs in the style of Calabria." Hard boiled eggs, the yolks removed, sieved and mixed with anchovy paste and puréed green peppers, returned to the whites, dipped in egg and breadcrumbs and fried. They are served with sauce bordelaise.
"Hard boiled eggs in the style of Antibes." Hard boiled eggs, halved lengthways, the yolks removed, sieved and mixed with diced lobster, tomatoes and egg whites beaten to peaks, sprinkled with grated cheese and baked.
Hard boiled eggs, the yolks removed, sieved and coated with sauce béchamel mixed with tomato purée (sauce aurore) and grated Parmesan cheese, returned to the whites, baked au gratin and sprinkled with chopped yolks of egg.
