Eggs Bonvalet

Name: Eggs Bonvalet
Cuisine: France
Ingredients: eggs; round or oval croûtons; velouté de volaille (chicken velouté / silky poultry sauce); sauce Béarnaise tomatée (tomato-Béarnaise sauce); truffle; butter

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

eggs
round or oval croûtons
velouté de volaille (chicken velouté / silky poultry sauce)
sauce Béarnaise tomatée (tomato-Béarnaise sauce)
truffle
butter

Instructions

Prepare round or oval croûtons. Lightly hollow them and carve a small groove around each edge. Fry them in butter until golden.
Poach or soft-boil the eggs. Place each egg on a fried croûton and coat it with chicken velouté.
Pipe a tight ribbon of tomato-Béarnaise sauce into the groove around the base of each egg, using a piping bag fitted with a cornet tip.
Top each egg with a thin, grooved slice of truffle that has been glazed.