Eggs Gaili-Marié, Molded

Ingredients

• 5 eggs
• 3 eggs
• 1 teaspoon pimentos (red peppers)
• 4 small shallow casserole dishes
• 4 artichoke bottoms (hearts)
• Rice à la Grecque
• Béchamel sauce (white roux-based sauce)

Instructions

1. Prepare the scrambled eggs for 4 people, keeping them soft and creamy. Add the raw eggs beaten as for an omelet, along with the diced pimentos. Divide this mixture into 4 small well-buttered shallow casserole dishes and poach them in a bain-marie (water bath).
2. Meanwhile, have ready and keep hot 4 large cooked artichoke bottoms (hearts) with their edges fluted. Prepare the Rice à la Grecque separately.
3. Fill the artichoke bottoms with the rice. Unmold the egg casseroles and arrange them on top of the rice. Place everything on a serving platter and coat generously with well-seasoned, richly buttered Béchamel sauce.
4. Finish by placing the platter in a hot oven to glaze quickly, and serve at once.