Œufs Bonvalet (Eggs Bonvalet)

Ingredients

• eggs
• round or oval croûtons
• butter for frying the croûtons
• chicken Velouté
• stiff tomatoed sauce Béarnaise
• truffle

Instructions

1. Hollow round or oval croûtons slightly, cut a small groove around them and fry them in butter.
2. Coat the eggs with chicken Velouté and set one on each croûton.
3. Using a paper cornet, pipe a ribbon of stiff tomatoed sauce Béarnaise into the groove around each egg.
4. Decorate each egg with a fine fluted, glazed slice of truffle.