RECIPES BY BORDE
SCRAMBLED EGGS FORESTIÈRE
EDGAR VIGIER, Chef at the restaurant « Chez Marceline, Edgar et Cie » in Tournebise (63)
- 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.