Œufs à la Verdi (Moulded Scrambled Eggs with Parmesan and Truffle; and Fried Stuffed Eggs)

Ingredients

• For the moulded eggs (Moulés):
• butter
• truffle
• scrambled eggs with Parmesan and diced truffle
• 2 raw eggs
• small toasts fried in butter
• sauce Demi-glace with truffle essence
• For the fried eggs (Frits):
• 6 hard-boiled eggs
• 30 grammes butter
• 2 spoonfuls thick cold sauce Béchamel
• 2 spoonfuls cooked fines herbes
• 1 spoonful cooked lean ham
• fine fresh breadcrumbs
• fat
• fried parsley
• asparagus tips

Instructions

1. Moulés: Butter dariole moulds and decorate the bottom of each with a fine slice of truffle.
2. Prepare a scrambled-egg mixture with Parmesan and diced truffle, keeping it very soft, and add 2 raw eggs, beaten as for an omelette and seasoned, for every 4 scrambled eggs.
3. Fill the moulds with this mixture and poach au bain-marie.
4. Turn out onto small toasts fried in butter; surround with sauce Demi-glace with truffle essence, or serve the sauce separately.
5. Frits: Cut 6 hard-boiled eggs lengthwise and remove the yolks.
6. Pound the yolks with 30 grammes of butter, then add 2 spoonfuls of thick cold sauce Béchamel, 2 spoonfuls of cooked fines herbes and 1 spoonful of chopped cooked lean ham.
7. Fill each half egg with a good spoonful of this mixture and smooth it with a knife so that the egg is reformed as though whole.
8. Crumb à l'anglaise with fine fresh breadcrumbs.
9. Plunge into plenty of hot fat 6 minutes before serving.
10. Dress on a napkin with fried parsley in the middle, and serve a garnish of asparagus tips separately.