Eggs Chivry (Poached or Soft-Boiled)

Ingredients

• 100 grams spinach leaves
• 50 grams sorrel leaves
• 30 grams watercress leaves
• a few spoonfuls béchamel sauce (butter and flour roux bound with milk)
• butter
• tartlet shells (croûtes de tartelettes)
• Chivry sauce (herb-flavoured béchamel or velouté)
• eggs

Instructions

1. Blanch the spinach, sorrel, and watercress leaves vigorously in boiling salted water. Drain, refresh in cold water, and press thoroughly to remove excess moisture.
2. Pound the blanched greens with a few spoonfuls of béchamel sauce (butter and flour roux bound with milk) to create a smooth purée. Pass the mixture through a fine sieve (étamine). Heat the herb purée gently and finish it with butter.
3. Fill tartlet shells with this herb purée and arrange them on a serving dish. Top each tartlet with a poached or soft-boiled egg and coat with Chivry sauce (a delicate herb-infused béchamel or velouté, typically flavoured with tarragon, chervil, and parsley).