Eggs with Shrimp

Ingredients

• 1 spoonful shrimp (crevettes)
• eggs
• shrimp tails (queues de crevettes)
• 1 spoonful shrimp sauce (sauce Crevettes)
• tartlet shells (croûtes de tartelettes)

Instructions

1. This recipe presents three distinct preparations of eggs with shrimp, each garnished and sauced identically but differing in egg cookery:
2. Sur le Plat (Baked in Dish):** Spread a spoonful of shrimp in the bottom of a baking dish. Break the eggs directly over the shrimp and cook. Once set, arrange a small bouquet of peeled shrimp tails on each side of the yolks. Encircle the dish with a ribbon of shrimp sauce (sauce Crevettes).
3. Pochés ou Mollets (Poached or Soft-Boiled):** Line tartlet shells with shrimp tails bound together with sauce. Top each tartlet with a poached or soft-boiled egg coated with shrimp sauce. Crown each egg with 4 large peeled shrimp tails arranged in a rosette.
4. Brouillés (Scrambled):** Mound the scrambled eggs in a timbale. Crown the center with a bouquet of shrimp tails bound with a spoonful of sauce. Surround with a ribbon of shrimp sauce.