Prep. and cooking time: 45 minutes

Based on a recipe by Suzanne Bonbou for Pays de la Loire

For the potato baskets

1. Preheat the oven to 220°C / 450°F.
2. Peel and grate the potatoes; season with salt and pepper and toss in a bowl.
3. Lightly butter the 6 semi-spherical silicon molds. Cover the interior of each one with grated potatoes.
4. Bake for 20-25 minutes until you have golden baskets.

For the white bean coulis

1. In a blender, purée the beans with the cream; correct the seasoning to taste.
2. Heat the sauce in a saucepan over very low heat, stirring often.

For the scrambled eggs

1. Bring a saucepan of water to a boil for a double boiler.
2. Break the eggs into a bowl, season with pepper and add the butter.
3. Place the bowl over the simmering water and cook over low heat, stirring constantly with a wooden spoon until the eggs are creamy but not dry.
4. Remove from the heat.

Presentation

1. Remove the baskets from the oven, unmold and place onto 6 individual plates.
2. Place the scrambled eggs in the center. Season with a little fleur de sel and some chives.
3. Garnish each basket with a thin slice of Vendée ham.
4. Pour the hot bean coulis over the scrambled eggs just before serving, or serve it in individual little glasses.