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- Eggs Au Gratin
- Eggs Baked In Tomato Sauce
- Eggs Béarnaise
6 whole eggs 4 yolks of eggs 4 tablespoonfuls of stock 4 tablespoonfuls of olive oil 1 tablespoonful of chopped parsley 1 tablespoonful of tarragon vinegar 1 tablespoonful of butter 1 - Eggs Beauregard
- Eggs Benedict
- Eggs Lyonnaise
6 eggs 1 onion 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour ½ pint of milk ½ teaspoonful of salt 1 pinch of