Francois Tanty trained under
Careme, became chef of Emperor
Napoleon III, then chef of the
Russian imperial family. In his
1803 book La Cuisine Francais, he
notes that this recipe (which is
essentially an egg baked in a giant
crouton) was a favorite of the
Tsarine. The most difficult part is
baking to the point that the egg is
white is set but yolk is not
overcooked, at 355F (180C) this
took about 15 minutes in a
convection oven. This is a great
recipe to cook for your significant
other.