Œufs à la Chivry (Poached Eggs on Herb Purée with Sauce Chivry)

Ingredients

• eggs
• 100 grammes spinach
• 50 grammes sorrel leaves
• 30 grammes watercress leaves
• a few spoonfuls of sauce Béchamel
• butter
• tartlet crusts
• sauce Chivry

Instructions

1. Blanch quickly 100 grammes of spinach, 50 grammes of sorrel leaves and 30 grammes of watercress leaves.
2. Drain, refresh and press them, then pound with a few spoonfuls of sauce Béchamel.
3. Pass through a tammy, then heat the purée and finish it with butter.
4. Fill tartlet crusts with the herb purée.
5. Set the poached or mollet eggs on top and coat them with sauce Chivry.