œufs à l'antiboise

/uhf ah lahn-tee-bwahz/

"Eggs in the style of Antibes." There are different ways of preparing these. 1) Baked eggs with cheese served on a dish rubbed with garlic with tiny fried fish (nonnats) and tomato sauce or 2) Hard boiled eggs, halved lengthways, the yolks removed, sieved and mixed with diced lobster, tomatoes and egg whites beaten to peaks, sprinkled with grated cheese and baked.