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.
