Œufs pour Hors-d'œuvre chauds de déjeuners (Eggs for Hot Luncheon Hors-d'œuvre)

Ingredients

• scrambled-egg mixture
• Parmesan Soufflé mixture
• large tartlet cases

Instructions

1. Prepare a scrambled-egg mixture, garnished as you wish.
2. Prepare a Parmesan Soufflé mixture.
3. Fill large tartlet cases three quarters full with the scrambled eggs.
4. Cover with the Soufflé mixture, letting it dome slightly.
5. Arrange the tartlets on a tray and put in a hot oven to poach and glaze at the same time.