oeufs en gelée

A French dish that literally means "eggs in jelly." The dish is composed of a poached egg encased in savory, broth-infused gelatin, in which smoked salmon, sweet peas, asparagus, or baby carrots may also suspended. The process of making oeufs en gelée, which are usually served either for breakfast or as the first course of a full dinner, is long and involved, requiring carefully-chosen ingredients and advanced cooking skills.