Œufs Grand-Duc (Eggs Grand-Duc)

Ingredients

• eggs
• fried croûtons (method A)
• croustade baked blind in a flan ring (method B)
• crayfish tails
• truffle
• sauce Mornay
• asparagus tips
• butter

Instructions

1. Method A: dress the poached or soft-boiled eggs on fried croûtons and arrange them in a circle on a dish.
2. Place a fine crayfish tail between each egg and a slice of truffle on each egg.
3. Cover with sauce Mornay and glaze briskly.
4. On taking the dish from the oven, arrange in the middle a fine bouquet of asparagus tips bound with butter.
5. Method B: dress the eggs in a croustade baked blind in a flan ring sized to the number of eggs.
6. Place a slice of truffle on each egg and a crayfish tail between each.
7. Cover with sauce Mornay and glaze briskly.
8. On taking the dish from the oven, garnish the centre with asparagus tips, with a pretty little bundle on top.