Eggs Villars

Ingredients

• eggs
• artichoke bottoms (fonds d'artichauts)
• Soubise sauce
• bacon or salt pork (lard)
• white beans (haricots blancs)

Instructions

1. Spread a thin layer of finely sliced artichoke bottoms, bound with Soubise sauce (onion purée bound with béchamel), across the bottom of a shallow serving dish. Break the eggs directly over this base and cook them. Once cooked, place a slice of grilled bacon between the yolks. Pipe a border of white bean purée bound with béchamel around the edge of the dish using a fluted pastry tip.