Œufs à la Niçoise (Eggs with Green Beans, Potato and Tomato)

Ingredients

• poached or soft-boiled eggs
• potatoes
• butter
• green beans
• tomato fondue
• thickened veal gravy
• medallion-shaped tartlet crusts
• raw peeled tomato flesh
• sauce Mayonnaise
• raw tomato purée (one fifth of the Mayonnaise)

Instructions

1. (Pochés ou Mollets) Turn potatoes to the shape of artichoke bottoms and cook them in butter like pommes Château.
2. Garnish them with green beans cut in dice and bound with butter.
3. Set the eggs on top, place a small bouquet of tomato fondue on each and surround with a ribbon of thickened veal gravy.
4. (Froids) Cut green beans, boiled potatoes and raw peeled tomato flesh into small even dice and fill medallion-shaped tartlet crusts with them.
5. Add one fifth of raw tomato purée to sauce Mayonnaise.
6. Set a poached egg on each tartlet and mask it with this Mayonnaise.