Fried Eggs Jockey-Club

Ingredients

• eggs
• bread
• foie gras (liver pâté)
• veal kidney
• truffles
• demi-glace (concentrated brown sauce)

Instructions

1. Cook the eggs in a pan. Using a round pastry cutter, trim the cooked eggs into neat circles.
2. Arrange very thin slices of bread on a plate, toast them lightly, and spread each with foie gras. Set the trimmed eggs in a crown (circular arrangement) on top of the toasts.
3. In the center, place a garnish of sautéed veal kidney that has been combined with diced truffles and bound with a slightly thickened demi-glace.