1377 Hot Eggs for Luncheon Hors-d’oeuvre

Method

Prepare

  1. scrambled eggs which can contain any garnish to choice, and
  2. a Soufflé au Parmesan mixture.

Place the eggs in large tartlet cases filling them three-quarters full, and cover slightly dome shape with the soufflé mixture. Arrange on a tray and place in a hot oven to cook and colour at the same time.

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