Œufs Printanière (Moulded Eggs with Sauce Crème and Beurre Printanier)

Ingredients

• eggs
• butter
• small toasts
• light sauce Crème
• Beurre printanier

Instructions

1. Butter hexagonal moulds well and line them chartreuse-fashion.
2. Break an egg into each mould and poach as usual.
3. Turn the eggs out onto small toasts fried in butter.
4. Finish a light sauce Crème with Beurre printanier, allowing 100 grammes of the butter per half-litre of sauce.
5. Coat the eggs with the sauce.