Eggs Lilloise

Ingredients

• 1 tablespoon Brussels sprouts, blanched and braised in butter
• eggs
• béchamel sauce (mother sauce of béchamel)

Instructions

1. Line the bottom of an oval gratin dish with a tablespoon of blanched and buttered Brussels sprouts, lightly flattened with the back of a fork. Break the eggs directly over the vegetables and cook as usual (baked or coddled in a moderate oven until the whites set and yolks remain soft, roughly 8–10 minutes).
2. At service, surround the eggs with a ribbon or band of warm béchamel sauce.