Mignon Eggs (Poached or Soft-Boiled)

Ingredients

• artichoke bottoms
• 1 part peas
• 1 part shrimp tails
• butter
• eggs
• shrimp sauce (sauce Crevettes)
• 1 slice per egg black truffle

Instructions

1. Heat the large artichoke bottoms. Prepare the garnish by mixing equal parts small peas and shrimp tails bound together with butter.
2. Fill the warm artichoke bottoms halfway with this garnish mixture.
3. Coat the poached or soft-boiled eggs with shrimp sauce (sauce Crevettes).
4. Arrange the coated eggs on top of the filled artichoke bottoms.
5. Top each egg with a thin slice of very dark black truffle.