1355 Oeufs aux Crevettes

Method

Poached or Soft-boiled

Fill some tartlet cases with prawns or shrimps mixed with Sauce Crevettes and place the eggs previously coated with Sauce Crevettes on top. Decorate the top of each with four nice shelled shrimps or prawns.

Scrambled: Prepare some scrambled eggs and place in a deep dish; in the centre place a bouquet of shrimps or prawns mixed with a little Sauce Crevettes and surround the eggs with a cordon of the same sauce.

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