Œufs à la Viroflay (Eggs with Spinach and Sauce Allemande)

Ingredients

• poached
• brioche without sugar
• butter
• leaf spinach
• sauce Allemande
• toasts (for the moulded version)

Instructions

1. Pochés ou Mollets: Fry croûtons of unsweetened brioche in butter, then hollow them out into croustades.
2. Fill the croustades with leaf spinach blanched and stewed in butter.
3. Coat the eggs with sauce Allemande and dress them on the garnished croûtons.
4. Moulés: Butter baba moulds and line them with spinach leaves blanched and stewed in butter.
5. Break the eggs into the moulds and poach them.
6. Turn out onto toasts and coat with sauce Allemande.