Œufs à la Bruxelloise (Eggs with Braised Endive, Brussels Style)

Ingredients

• eggs
• 1 medium braised endive (sur le plat)
• butter
• 1 spoonful sauce Béchamel
• crushed rusk (biscotte)
• tartlet crusts (poached or mollets)
• braised endives
• sauce Crème
• rusk crumbs

Instructions

1. Sur le plat: slice a medium braised endive, heat it in butter and bind it with a spoonful of sauce Béchamel; spread it over the bottom of the dish.
2. Break the eggs over the endive, sprinkle lightly with crushed rusk, and cook as usual.
3. Poached or Mollets: slice braised endives and bind them with sauce Crème; fill tartlet crusts with the mixture.
4. Set the eggs on the tartlets and coat them with sauce Crème.
5. Sprinkle with rusk crumbs and glaze quickly.