Œufs à la Villars (Eggs sur le Plat on Artichoke Soubise with Grilled Bacon)

Ingredients

• eggs
• artichoke bottoms
• Soubise
• grilled bacon
• purée of white haricot beans à la Béchamel

Instructions

1. Line the bottom of the dish with a fine émincé of artichoke bottoms bound with Soubise.
2. Break the eggs on top and cook them.
3. After cooking, place a slice of grilled bacon between the yolks.
4. Border the dish with a ribbon of purée of white haricot beans à la Béchamel, piped with a bag fitted with a fluted tube.