Scrambled Eggs Yvette

Ingredients

• eggs
• 2 tablespoons Nantua sauce
• 1 tablespoon asparagus tips
• 1 tablespoon crayfish tails, diced
• tartlet shells
• 1 truffle slice, glazed

Instructions

1. Prepare a standard scrambled-egg base (appareil ordinaire d'œufs brouillés). Fold in 2 tablespoons of Nantua sauce (shellfish-enriched béchamel mère), 1 tablespoon of asparagus tips, and an equal amount of diced crayfish tails.
2. Spoon the mixture into tartlet shells lined with puff-pastry trimmings that have been baked blind (cuits à blanc). Crown each tartlet with a single glazed truffle slice and serve.