Œufs à la Villeroy (Eggs Coated in Sauce Villeroy, Crumbed and Fried)

Ingredients

• poached or soft-boiled eggs
• sauce Villeroy
• very fine breadcrumbs
• fat
• fried parsley
• sauce Tomate

Instructions

1. Sponge the poached or soft-boiled eggs well dry, coat them with sauce Villeroy and let them cool.
2. Trim them, then crumb them à l'anglaise with very fine breadcrumbs.
3. Plunge them into good hot fat a few minutes before serving and drain.
4. Dress on a napkin or embossed paper with fried parsley in the middle.
5. Serve a sauce Tomate separately.