Eggs Mirabeau

Ingredients

• 10 g anchovy butter (beurre d'anchois)
• eggs
• 1 per side large pitted olive stuffed with tarragon butter (grosse olive farcie au Beurre d'estragon)
• anchovy fillets (filets d'anchois)
• tarragon leaves (feuilles d'estragon)

Instructions

1. Coat the bottom of a shallow baking dish (plat) with anchovy butter.
2. Break the eggs into the dish and cook.
3. Once cooked, place a large olive stuffed with tarragon butter on each side.
4. Encircle the base of each yolk with strips of anchovy fillets.
5. Crown each yolk with a small decorative arrangement of blanched tarragon leaves.