Œufs Mirabeau (Eggs sur le Plat with Beurre d'Anchois, Olives and Tarragon)

Ingredients

• 10 grammes Beurre d'anchois
• Eggs
• Large olives
• Beurre d'estragon
• Anchovy fillets
• Tarragon leaves

Instructions

1. Garnish the bottom of the dish with 10 grammes of Beurre d'anchois.
2. Break the eggs on top and cook them.
3. After cooking, stuff large olives with Beurre d'estragon and place one on each side.
4. Surround the base of the yolks with strips of anchovy fillets.
5. Arrange a small palmette of blanched tarragon leaves on each yolk.