Œufs à l'Anversoise (Eggs Antwerp Style, with Hop Shoots)

Ingredients

• On the dish:
• eggs
• hop shoots bound with cream
• 1 spoonful cream for serving
• Poached or soft-boiled:
• eggs
• tartlet cases
• hop shoots bound with cream
• sauce Crème
• Moulded:
• eggs
• butter for the moulds
• truffle
• blanched hop shoots
• round croûtons fried in butter
• sauce Crème

Instructions

1. On the dish: cover the bottom of the dish with hop shoots bound with cream.
2. Break the eggs over them, cook, and moisten with a spoonful of cream as they are served.
3. Poached or soft-boiled: fill tartlet cases with hop shoots bound with cream, set the eggs on top and mask them with sauce Crème.
4. Moulded: butter baba moulds and lay a broad slice of truffle in the bottom of each.
5. Line the moulds with blanched hop shoots, packed tightly one against another.
6. Break in the eggs and poach.
7. Turn out onto round croûtons fried in butter and send a sauce Crème separately.