Scrambled Eggs Magda
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- 1 teaspoon fines herbes (mixed fresh herbs)
- 1 teaspoon Dijon mustard
- 1 tablespoon Gruyère cheese, grated
- small rectangular croûtons (bread cubes)
- butter
Instructions
- Prepare a standard scrambled-egg base.
- Stir in the fines herbes, mustard, and grated Gruyère.
- Dress the mixture in a timbale (drum-shaped mold or deep bowl).
- At the moment of service, fry small rectangular croûtons in butter until golden.
- Arrange the croûtons around the timbale.