Oeuf brouilles a la michel guerard

Yield: 2 servings

Measure Ingredient
4 larges Eggs
2 teaspoons Butter
1 tablespoon Creme fraiche
4 tablespoons Finely chopped shallots
1 teaspoon Finely chopped chives
\N \N Salt and pepper
2 ounces Caviar
8 \N Long thin pieces of bread --
\N \N Toasted

CUT EACH EGG SHELL about ½-inch from its pointed end with a serrated knife (surgical scissors work well too). Pour out the insides into a bowl. Wash the tops and shells in warm water, then turn them upside down on a towel to dry completely. Over very lo Beat constantly with the whisk, gradually increasing the heat, until the eggs are thick and creamy, but not solid. Remove the eggs immediately from the heat and continue whisking while adding the creme fraiche, shallots, chives, salt and pepper. Place the PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK Recipe By :

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