Eggs Bruxelles Style

Ingredients

• 1 medium head endive
• 1 tablespoon béchamel sauce (mother sauce of roux and milk)
• 2 eggs
• 1 pinch crushed biscotte (twice-baked bread)
• as needed butter

Instructions

1. For eggs baked on the plate (Sur le plat):
2. Line the bottom of an egg plate with one medium head of braised endive, thinly sliced and warmed in butter, bound with a tablespoon of béchamel sauce (mother sauce). Break the eggs over this base, dust them lightly with crushed biscotte, and bake in the normal manner until the whites are set and yolks remain creamy.
3. For poached or soft-boiled eggs (Pochés ou Mollets):
4. Line tartlet shells with braised endive, thinly sliced and bound with cream sauce. Arrange the eggs on top, coat them with cream sauce, dust with biscotte crumbs, and glaze quickly under high heat until golden.