"Fried eggs in cosmopolitan style." Eggs, poached and cooled, dipped in egg and breadcrumbs, fried and then placed on croûtons and surrounded with truffle sauce.

"Devilled fried eggs." Fried eggs with mustard and vinegar.

"Fried eggs in the style of Agen." Eggs fried in goose fat, readily available in Agen, with onions and aubergines (US: eggplants).

"Fried eggs in the American style." Fried eggs and bacon with grilled tomatoes served with tomato sauce.

"Fried eggs in the style of Andalusia." Fried eggs served on slices of grilled aubergine (US: eggplant) with grilled tomatoes.

"Fried eggs in the English style." There are different ways of preparing this. 1) Fried eggs served on fried ham with fried triangular croûtons and finished by baking in the oven or, alternatively, 2) Eggs broken onto a plate, seasoned, fried in butter in a small pan and finished in the oven.

Eggs broken onto a plate, seasoned, fried in butter in a small pan and finished in the oven.

Eggs fried and placed on salt cod poached in red wine, mashed with anchovy fillets and fines herbes, sprinkled with grated cheese and glazed and surrounded with a border of sliced potatoes.

Eggs, fried, with grilled sausages and tomato sauce.

Eggs poached, dipped in egg and breadcrumbs, fried in oil, and placed on artichoke hearts, coated with sauce chateaubriand.