Recipes

Scrambled eggs with ceps

Préparation

1

Blanch the ceps for 30 seconds in hot, salted water.

2

Fry the ceps with butter until golden.

3

Whip the cream.

4

Cut off the tops of the eggs.

5

Keep the shells.

6

Scramble the eggs with the butter.

7

Remove from the heat and add the whipped cream to make the scrambled eggs unctuous and creamy.

8

Put the scrambled eggs into the empty egg shells and top with a little piece of cep, garnish with a sprig of green shiso. Serve hot.