Eggs Parmentier

Ingredients

• potatoes (Holland variety)
• 1 egg
• cream
• butter
• glace de viande (meat glaze)
• parsley

Instructions

1. Sur le plat (Baked in Potato Shells):
2. Bake large Holland potatoes in the oven until tender. Using an oval pastry cutter, cut a lid from the top of each potato. Scoop out the interior pulp while still hot and pass it through a fine sieve to make a smooth purée.
3. Fill each potato shell halfway with this purée. Crack one egg into each shell, drizzle with cream, and return to the oven to cook until the egg is set.
4. At service, replace the reserved potato lid on top of each shell and present on a folded serviette (napkin).
5. Brouillés (Scrambled):
6. Prepare a standard scrambled egg mixture (appareil ordinaire d'œufs brouillés) and mound it in a timbale (dome-shaped mold).
7. In the center, arrange a bouquet of potatoes cut into small, uniform dice, sautéed in butter, bound with a little glace de viande (meat glaze), and lightly dusted with finely chopped parsley.