Eggs Diane

Ingredients

• eggs
• finely minced game bird (gibier à plume)
• 1 coffee spoon Salmis sauce
• Salmis sauce
• 1 small piece black truffle

Instructions

1. Line the interior of each cocotte dish with a thin layer of finely minced game bird (gibier à plume).
2. Place one coffee spoon of Salmis sauce in the bottom of each cocotte.
3. Crack an egg into the cocotte and poach it in a water bath (bain-marie).
4. Once poached, surround the egg with a border (cordon) of Salmis sauce.
5. Decorate the top of the egg yolk with a small crescent of black truffle.