Eggs Villeroy

Ingredients

• eggs
• Villeroy sauce
• fine breadcrumbs
• oil or fat for deep frying
• parsley
• tomato sauce

Instructions

1. Poach or soft-boil the eggs. Drain them thoroughly and coat generously with Villeroy sauce (a béchamel-based sauce enriched with meat essence or glace de viande). Allow to cool completely.
2. Once set, trim the eggs neatly and bread them à l'anglaise (English-style: coat with fine breadcrumbs, pressing gently so they adhere evenly).
3. Just before serving, plunge the breaded eggs into hot deep fat for a few minutes until golden. Drain on paper towels.
4. Dress on a folded napkin or corrugated paper, garnished with fried parsley in the centre. Serve tomato sauce separately on the side.