Œufs à la Savoyarde (Eggs with Potato and Cheese)

Ingredients

• For the eggs sur le plat:
• eggs
• potatoes
• butter
• grated cheese
• fresh cream
• For the poached or soft-boiled eggs:
• eggs prepared « au Gratin ou à la Mornay »
• small bases of « pomme à la Savoyarde »

Instructions

1. For the eggs sur le plat, sauté thin rounds of raw potato in butter and lay them over the bottom of the dish.
2. Sprinkle with grated cheese and break the eggs on top.
3. Moisten with a spoonful of fresh cream and cook as usual.
4. For the poached or soft-boiled eggs, prepare them like the eggs « au Gratin ou à la Mornay ».
5. Lift each with a palette knife onto a small base of « pomme à la Savoyarde ».