RECIPES BY BORDE

SCRAMBLED EGGS FORESTIÈRE

EDGAR VIGIER, Chef at the restaurant « Chez Marceline, Edgar et Cie » in Tournebise (63)

oeufs-brouilles-champignons-borde
oeufs-brouilles-ingredients-borde

SERVES 2

  • 2 eggs
  • 1 tablespoon Duxelles Borde
  • 1 tablespoon crème fraîche
  • 1 teaspoon butter
  • 6-10 cherry tomatoes
  • 1 tablespoon finely minced chives

PREPARATION TIME 10 MIN - COOK TIME 5 MIN - EASY TO PREPARE

Cut the cherry tomatoes and half and set aside, reserving 2 or 3 tomatoes as garnish.
In a small bowl, beat the eggs and slowly stir in the duxelles.
Melt the butter in a hot skillet, add most of the tomatoes, and cook, stirring, for about a minute or until the tomatoes soften. Add egg and mushroom mixture to the skillet, and scramble, stirring, for 1 minute, then add the crème fraîche, and continue to stir.
Once the eggs are scrambled, transfer the mixture to the plates and add the reserved tomatoes and minced chives to garnish.

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