Œufs à la Maraîchère (Eggs with Lettuce, Sorrel and Chervil — sur le Plat or in Cocotte)

Ingredients

• Eggs
• For the sur le plat version: 1 spoonful of a chiffonnade of lettuce
• For the cocotte version: spinach

Instructions

1. Sur le plat: garnish the bottom of the dish with a spoonful of a chiffonnade of lettuce, sorrel and chervil.
2. Break the eggs on top and cook them.
3. Blanch small rectangles of lean bacon, sauté them in butter, and arrange one on each side of the yolks.
4. In cocotte: blanch the spinach, chop it coarsely, add lettuce and sorrel leaves, and stew the whole in butter.
5. Line the cocottes with this mixture, break the eggs in and poach.
6. Place a fine sprig of chervil on each yolk at the moment of serving.