Œufs à la Napolitaine (Moulded Scrambled Eggs with Parmesan and Tomato Demi-glace)

Ingredients

• eggs for scrambling
• grated Parmesan
• eggs beaten as for an omelette and seasoned (2
• butter
• sauce Demi-glace

Instructions

1. Prepare a very soft scrambled-egg mixture with Parmesan.
2. For every 5 scrambled eggs, add 2 eggs beaten as for an omelette and seasoned.
3. Fill well-buttered wide-fluted brioche moulds with the mixture and poach.
4. As soon as the mixture is set enough, turn it out onto a buttered gratin dish sprinkled with grated Parmesan.
5. Coat with a strongly tomatoed sauce Demi-glace, reduced and finished with butter.
6. Glaze quickly.