Œufs Galli-Marié (Moulded Scrambled Eggs on Artichoke Bottoms with Riz à la Grecque)

Ingredients

• 5 eggs
• 3 raw eggs
• 1 teaspoonful pimentos
• butter
• 4 large cooked artichoke bottoms
• Riz à la Grecque
• sauce Béchamel

Instructions

1. For 4 persons: prepare 5 scrambled eggs, keeping them well soft.
2. Add 3 raw eggs beaten as for an omelette and a teaspoonful of diced pimentos.
3. Mould the mixture in 4 small, low, well-buttered cassolettes and poach in a bain-marie.
4. Have ready and hot 4 large cooked artichoke bottoms with fluted edges, and prepare a Riz à la Grecque.
5. Fill the artichoke bottoms with the rice and turn the moulded eggs out onto them.
6. Arrange on a dish and cover with well-seasoned, heavily buttered sauce Béchamel.
7. Glaze briskly in a hot oven and serve at once.