Eggs Breton Style

Ingredients

• tartlet shells (croûtes de tartelettes)
• 1 tablespoon white bean purée Breton style (purée de haricots blancs à la Bretonne)
• poached or soft-boiled eggs
• bound meat jus (jus lié)
• 1 small pinch fresh parsley, finely chopped
• 50 grams leek, white part only, finely sliced (blanc de poireau)
• 50 grams butter
• 1 deciliter consommé (cooking stock)
• 50 grams mushrooms, finely sliced and sautéed in butter
• 3 deciliters béchamel sauce (mère)
• 2 hard-boiled eggs

Instructions

1. This recipe has two preparations: one for poached or soft-boiled eggs, and one for hard-boiled eggs.
2. For Poached or Soft-Boiled Eggs: Fill tartlet shells with a spoonful of white bean purée Breton style. Place one poached or soft-boiled egg on each. Coat the eggs with bound meat jus and garnish each with a small pinch of finely chopped parsley.
3. For Hard-Boiled Eggs: Finely slice the white part of the leek and an equal quantity of mushroom. Braise them gently with butter in a pot, then finish cooking with consommé. At the very end, add the sliced mushrooms that have been sautéed separately in butter, and the béchamel sauce (mère).
4. Spread one-third of this mixture in the bottom of a serving dish. Arrange the hard-boiled eggs (cut in half lengthwise) on top, then cover them with the remaining mixture.