Eggs Victoria

Ingredients

• eggs
• lobster and truffle salpicon (diced lobster and truffle mixture)
• sauce Homard (lobster sauce), concentrated
• sauce Victoria
• tartlet shells (croûtes de tartelettes)

Instructions

1. This recipe presents two distinct preparations of Eggs Victoria:
2. For eggs sur le plat (fried in the pan):
3. Cook the eggs in the usual manner. After cooking, arrange on each side of the yolks a bouquet of salpicon (diced mixture) of lobster and truffle bound with concentrated lobster sauce (sauce Homard serrée). Surround with a cordon (ring) of lobster sauce.
4. For poached or soft-boiled eggs (pochés ou mollets):
5. Fill tartlet shells with salpicon of lobster and truffle bound with lobster sauce. Nap (coat) the eggs with sauce Victoria, arrange them on the filled tartlet shells, and glaze them quickly under high heat.