Eggs Flemish Style

Ingredients

• eggs
• tartlet shells (croûtes de tartelettes)
• 1 portion Flemish purée (purée flamande)
• cream sauce (sauce Crème)
• 1/4 part Brussels sprout butter (beurre de choux de Bruxelles)

Instructions

1. Prepare the Flemish purée by cooking Brussels sprouts and potatoes in equal proportion and passing them through a fine sieve or food mill to create a smooth purée.
2. Fill the tartlet shells with this purée and arrange them on the serving dish.
3. Poach or soft-boil the eggs until just set. Coat them in advance with cream sauce (sauce Crème) that has been enriched with one quarter of its volume in Brussels sprout butter.
4. Arrange the coated eggs on top of the filled tartlet shells and serve.