Poached or Soft-Boiled Eggs Floreal

Ingredients

• eggs
• velouté (cream sauce)
• chervil
• puff pastry feuilletés
• pea purée

Instructions

1. Poach or soft-boil the eggs. Coat them with a velouté (cream sauce) enriched with chopped chervil. Crown each egg with a single beautiful chervil leaf.
2. Arrange the eggs on puff pastry feuilletés cut to a size slightly larger than the eggs themselves. Pipe a decorative trembling border (cordon tremblé) of bright green pea purée around the eggs using a piping bag fitted with a small fluted tip (douille cannelée).