Eggs Ninon (Poached or Soft-Boiled)

Ingredients

• eggs
• thin croutons, fried in butter
• truffle
• 3 stems per egg asparagus tips
• asparagus tips purée
• tartlet shells
• 5 small stems per tartlet fresh green asparagus tips

Instructions

1. This recipe presents two methods of presentation, designated A and B.
2. Method A: Arrange the eggs on thin croutons fried in butter. Crown the platter by standing each egg upright and placing a fluted truffle slice atop each. Between each egg, set 3 asparagus tips, 5–6 cm in length, positioned with their heads facing outward. Fill the center of the platter with a purée of green asparagus tips bound with béchamel sauce (mère sauce).
3. Method B: Line tartlet shells with a purée of asparagus tips. Arrange 5 small fresh green asparagus stems on each tartlet, allowing their heads to protrude above the rim. Crown each tartlet with a poached or soft-boiled egg, decorated with a fluted truffle slice.