œufs à l'aurore

/uhf ah loh-ROHR-uh/

Hard boiled eggs, the yolks removed, sieved and coated with sauce béchamel mixed with tomato purée, sauce aurore, and grated cheese, returned to the whites, baked au gratin and sprinkled with chopped yolks of egg or medium boiled eggs placed into a puff pastry shell and coated with sauce aurore.