Our food list :

Scrambled eggs, mixed with butter or cream, with tomato puree and veal kidney diced and sautéed with Madeira.

Omelette with grated cheese and ham.

Beaten egg white with egg yolk and grated cheese.

Two halves of a toasted English muffin topped with fried bacon, a poached egg, and Hollandaise sauce.

Egg whites shaped with a spoon and poached in simmering milk or very hot water, accompanied by crème anglaise and generally topped with caramel.

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Hard-boiled egg with the yolk partially mixed with mayonnaise and herbs, then placed back into the white, with the remaining yolk crumbled on top (like mimosa).

Soufflé omelette cooked over a wood fire.

Meurette sauce : based on red wine with bacon and onion compote.

France. Bourgogne-Franche-Comté.

Poached eggs with red wine sauce, bacon lardons and onion compote.