This dish was apparently served to Napoleon and his officers at the end of the Battle of Marengo, using only what remained on the cook’s cart. This explains, one can only presume, the slightly weird combination of ingredients. They taste good, nevertheless. This dish is often served with prawns on top of each egg. If you want to add them, cook the unpeeled shellfish in white wine with a good pinch of salt for about 5 minutes until cooked through.