"Poached eggs Benedict." Poached eggs with hollandaise sauce and ham decorated with sliced of truffle. Originated in the United States.
"Poached eggs Bénédictine." Poached eggs placed on tartlets filled with puréed salt cod mixed with chopped truffles and coated with cream sauce.
"Poached eggs Berlioz." Poached eggs placed on oval croûtons stuffed with puréed partridge and mushroom, coated with sauce chasseur.
"Poached eggs Bernadotte." Eggs poached and placed on oval croûtons covered with anchovy fillets, coated with cream sauce mixed with chopped green olives.
Puff pastry tarts filled with chicken mousse decorated with poached eggs and coated with sauce suprême, garnished with asparagus tips.
"Poached eggs Bignon." Eggs poached and placed on a ring of poached chicken forcemeat, coated with velouté sauce, decorated with blanched tarragon leaves and served with a trickle of demi-glace.
"Poached eggs Blanchard." Eggs poached and placed on toast covered with a slice of ox tongue and coated with Colbert sauce.
"Poached eggs Boieldieu." Eggs, poached and placed on a tartlet filled with a salpicon of chicken, truffles and foie gras, coated with chicken velouté.
"Poached eggs Bonnefoy." Eggs, poached and placed on a tartlet filled with puréed game coated with a thick game gravy.
