Œufs à la Bretonne (Eggs Breton Style)

Ingredients

• Poached or soft-boiled:
• eggs
• tartlet cases
• 1 spoonful purée of white haricot beans à la Bretonne
• jus lié
• chopped parsley
• Hard-boiled:
• hard-boiled eggs
• 50 grammes onion
• 50 grammes white of leek
• 50 grammes butter
• 1 décilitre Consommé
• 50 grammes mushrooms
• 3 décilitres sauce Béchamel

Instructions

1. Poached or soft-boiled: put a spoonful of purée of white haricot beans à la Bretonne into each tartlet case.
2. Coat the eggs with jus lié, set one on each case and put a small pinch of chopped parsley on each egg.
3. Hard-boiled: finely slice 50 grammes of onion and 50 grammes of white of leek and stew them with 50 grammes of butter.
4. Finish cooking them with 1 décilitre of Consommé.
5. Slice 50 grammes of mushrooms, sauté them in butter, and add them last together with 3 décilitres of sauce Béchamel.
6. Pour a third of this mixture into the bottom of the dish.
7. Cut the hard-boiled eggs in two lengthwise, arrange them on the mixture and cover them with the rest.