1306 Oeufs à l’Aurore


Poached or Soft-boiled

Coat the eggs with Sauce Aurore and place them on puff pastry bases cut either oval or round according to whether the eggs are poached or boiled.


Cut the eggs lengthways, remove the yolks and pound half of them with an equal amount of butter and cold Sauce Béchamel; season with salt and pepper and add 1 teaspoon of chopped Fines Herbes per 4 yolks.

Fill the half eggs dome shape with the mixture, arrange on a dish lightly coated with Sauce Mornay, sprinkle with grated cheese and melted butter and gratinate. Sprinkle with the remaining yolks which have been passed through a sieve and surround them with a cordon of Sauce Aurore.