1309 Oeufs Balzac

Method

Scrambled

Scramble 6 eggs and mix in 50 g (2 oz) each of finely diced truffle and red ox tongue. Place in a deep dish, surround with round Cro没tons fried in butter, each coated with a piped rosette of very thick Soubise; pour a cordon of tomato flavoured Sauce Demi-glace around the eggs.

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