Œufs Georgette (Scrambled Eggs with Crayfish in Baked Potatoes)

Ingredients

• 3 Dutch potatoes
• ordinary scrambled-egg mixture
• 8 or 10 crayfish tails
• 60 grammes Beurre d'écrevisse

Instructions

1. Bake 3 fine Dutch potatoes; open them at the side, snuff-box fashion, and scoop out the pulp.
2. Prepare an ordinary scrambled-egg mixture and add 8 or 10 crayfish tails.
3. Finish the mixture with 60 grammes of Beurre d'écrevisse.
4. Fill the emptied potatoes with it.
5. Arrange on a napkin and serve very hot.