Eggs poached in a dish lined with puréed mushrooms mixed with chopped red peppers and served with tomato sauce.

Eggs poached in a dish lined with chicken forcemeat and chopped herbs, served with sauce Colbert.

Eggs poached in a dish lined with game forcemeat and a truffle slice, served with game sauce.

A raw egg is placed into a cooked baked potato which is scooped out to receive it. It is then finished in the oven.

Fried eggs. French fried or baked. These are prepared by breaking the eggs on to a plate with some seasoning, heating oil in a pan and letting the eggs, one at a time, slide into the hot oil. The solidifying whites should then be drawn up over the yolk as it cooks.

Fried eggs with Bayonne ham served on tomatoes cut in half and fried and with Madeira sauce.

"Fried eggs in the style of Bordeaux." Eggs fried in oil, placed on halved tomatoes that have been fried and stuffed with cepes à la bordelaise.

Eggs broken onto a plate, sprinkled with chopped chives, fried and finished in the oven, placed on pommes de terre Macaire.

"Fried eggs in the style of Abyssinia." Fried eggs placed on flat sweet potato fritters and surrounded by truffle sauce.

Fried eggs and bacon in Foix.