"Poached eggs in the style of Beaujolais." Eggs poached, placed on croûton and coated with Colbert sauce.
Poached eggs on a bed of foie gras or liver in puff pastry cases, cooked with cream sauce and topped with strips of ham or lean bacon.
"Poached eggs Borgia." A poached egg placed on a halved, baked tomato and covered with béchamel sauce.
"Poached eggs in the style of Boston." Eggs, poached and placed on a tartlet filled with a purée of haddock and coated with cream sauce.
"Poached eggs in the style of the baker's wife." Eggs poached and placed on oval croûtons, scooped out and filled with diced sautéed mushrooms, coated with Mornay sauce, sprinkled with grated cheese and baked.
"Poached eggs in the style of Burgundy." Eggs poached in claret, placed on croûtons, coated with reduced claret blended with demi-glace.
"Poached eggs in Brazilian style." Eggs poached and placed on a bed of rice, coated with tomato sauce mixed with chopped red peppers and ham.
"Poached eggs in Breton style." Eggs poached and placed on a tartlet filled with a purée of haricot beans (US: navy beans) and coated with thick gravy.
