Œufs Rachel (Eggs with Poached Marrow and Truffle, or Scrambled with Truffle and Asparagus)

Ingredients

• For the eggs sur le plat:
• eggs
• toasts cut round
• poached beef marrow
• truffle
• reduced veal gravy
• For the scrambled eggs:
• ordinary scrambled egg mixture
• truffles
• asparagus tips
• truffle slices

Instructions

1. For the eggs sur le plat, cook the eggs in the pan.
2. Cut them out with a plain round cutter and set them on toasts of the same shape fried in clarified butter.
3. Place a round of poached marrow on each yolk and a small slice of truffle on the marrow.
4. Surround with a ribbon of reduced veal gravy.
5. For the scrambled eggs, add a spoonful and a half of diced truffles and as much again of asparagus tips to an ordinary scrambled egg mixture.
6. Set a small bunch of asparagus tips in the middle and surround it with a crown of truffle slices.