Scrambled Eggs Georgette

Ingredients

• 3 Holland potatoes, large and whole
• 8–10 crayfish tails (queues d'écrevisses)
• 60 grams crayfish butter (beurre d'écrevisse)
• eggs

Instructions

1. Bake three large Holland potatoes in the oven until tender. Cut each potato in half lengthwise (en tabatière—like opening a snuffbox), and scoop out the interior pulp, leaving a thin shell.
2. Prepare scrambled eggs using the ordinary method. Stir in the crayfish tails (queues d'écrevisses), then finish with the crayfish butter (beurre d'écrevisse), adjusting seasoning and richness to taste.
3. Fill the hollowed potato halves with this mixture. Arrange on a folded napkin and serve very hot.