Œufs Victoria (Eggs with Lobster and Truffle Salpicon)

Ingredients

• eggs
• lobster
• truffle
• sauce Homard
• tartlet crusts (for the poached or soft-boiled version)
• sauce Victoria (for the poached or soft-boiled version)

Instructions

1. Sur le plat: Cook the eggs sur le plat as usual.
2. Bind a salpicon of lobster and truffle with thick sauce Homard and arrange a bouquet of it on each side of the yolks.
3. Surround with a ribbon of sauce Homard.
4. Pochés ou Mollets: Fill tartlet crusts with a salpicon of lobster and truffle bound with sauce Homard.
5. Coat the poached or soft-boiled eggs with sauce Victoria, dress them on the garnished crusts, and glaze quickly.