"Eggs in the style of Brittany." 1) Eggs cooked in butter in a shallow dish and placed on soubise, sprinkled with grated cheese and glazed or 2) A mixture of sliced leeks, onions and mushrooms stewed in butter and bound with béchamel sauce and placed on a dish, garnished with hard cooked eggs sliced lengthways and covered with more of the sauce. 3) Eggs poached and placed on a tartlet filled with a purée of haricot beans (US: navy beans) and coated with thick gravy.
