These are prepared in exactly the same way as for Oeufs à la Villeroy but are served accompanied with a garnish of a single vegetable such as peas, French beans, asparagus tips etc.; a Macédoine of vegetables, a purée of vegetable or a cullis, artichoke bottoms, morels or mushrooms sliced and sautéed in butter, or perhaps some Tomato Fondue.
Deep fry the prepared eggs 3–4 minutes before service, drain well on a clean cloth and lightly season with salt. Arrange in a circle on a round dish and place the selected garnish in the centre. The garnish may also be served separately.