Œufs Parmentier (Eggs Baked in Potatoes; with Œufs au Parmesan)

Ingredients

• eggs
• Holland potatoes
• cream
• butter
• glace de viande
• chopped parsley
• grated Parmesan
• melted butter (10 grammes

Instructions

1. (Sur le plat) Bake fine Holland potatoes in the oven and open each on top with a plain oval pastry cutter.
2. Take out the pulp, pass it through a sieve while burning hot and work it into a soft purée.
3. Half fill the potato skins with the purée, break an egg into each, moisten with cream and cook in the oven.
4. At the moment of serving, replace each lid and dress on a napkin.
5. (Brouillés) Dress an ordinary scrambled egg mixture in a timbale.
6. Cut potatoes into small even dice, sauté them in butter, bind with a little glace de viande, sprinkle lightly with chopped parsley and set as a bouquet in the middle.
7. (Œufs au Parmesan, sur le plat) Break the eggs into a well-buttered dish.
8. Sprinkle them fairly generously with grated Parmesan and moisten with 10 grammes of melted butter.
9. Cook and glaze at the same time.