Eggs Rougemont

Ingredients

• eggs
• risotto Milanese (riz à la milanaise)
• tartlet molds
• Mornay sauce (sauce Mornay)
• tomato sauce (sauce Tomate)

Instructions

1. Fill buttered tartlet molds with risotto à la milanaise and unmold them in a circle on a serving platter.
2. Coat the poached or soft-boiled eggs with Mornay sauce (béchamel enriched with cheese) and arrange them on top of the rice tartlets.
3. Glaze them quickly under high heat until golden.
4. Surround the composition with a border of tomato sauce.