Eggs Viroflay

Ingredients

• eggs
• butter
• brioche croutons
• spinach leaves
• Allemande sauce
• toasts

Instructions

1. The recipe presents three variations:
2. **Poached or Soft-Boiled (Pochés ou Mollets):** Fry unsweetened brioche croutons in butter until golden. Hollow them out to form croustades (crispy shells). Fill the shells with spinach leaves that have been blanched and stewed in butter. Poach or soft-boil the eggs. Coat the eggs with Allemande sauce (a rich, smooth sauce made from velouté with egg yolks and cream) and arrange them on the filled crouton shells.
3. **Molded (Moulés):** Line buttered baba molds with blanched spinach leaves that have been stewed in butter. Break eggs into the molds and poach them. Unmold onto toasts and coat with Allemande sauce.