Eggs Savoyarde

Ingredients

• eggs
• potatoes
• butter
• grated cheese
• 1 spoonful fresh cream

Instructions

1. Two preparations are offered.
2. For baked eggs (sur le plat): Line the bottom of an earthenware or shallow baking dish with thin rounds of potatoes that have been sautéed raw in butter. Sprinkle the potatoes with grated cheese. Crack the eggs onto this bed, drizzle each with a spoonful of fresh cream (crème fraîche), and cook as usual (in a moderate oven until the whites are set and the yolks remain soft).
3. For poached or soft-cooked eggs (pochés ou mollets): Prepare the eggs as you would for "au Gratin" or "à la Mornay" (coat with sauce and gratinée), and present them on a palette, each resting on a small bed of "pomme à la Savoyarde" (potato prepared in the Savoyard fashion).