Eggs Maintenon

Ingredients

• eggs
• tartlet shells
• Soubise sauce with béchamel (béchamel-based onion purée)
• Mornay sauce (béchamel with cheese)
• Gruyère cheese, grated
• meat glaze (glace de viande)

Instructions

1. Prepare poached or soft-boiled eggs. Fill tartlet shells with a fairly thick Soubise sauce (onion purée bound with béchamel). Coat the eggs with Mornay sauce and sprinkle generously with grated Gruyère cheese. Arrange the eggs on a palette (serving platter) atop the filled tartlet shells and glaze them quickly under high heat until golden.
2. At the moment of service, encircle the platter with a thin border of meat glaze (glace de viande).