Œufs Yvette (Scrambled Eggs with Sauce Nantua, Asparagus and Crayfish)

Ingredients

• ordinary scrambled-egg preparation
• 2 spoonfuls sauce Nantua
• 1 spoonful asparagus tips
• 1 spoonful crayfish tails
• puff-pastry trimmings
• truffle

Instructions

1. Line tartlet moulds with puff-pastry trimmings and bake them blind.
2. Make the ordinary scrambled-egg preparation and add 2 spoonfuls of sauce Nantua, a spoonful of asparagus tips and the same quantity of diced crayfish tails.
3. Dress the mixture in the tartlet crusts.
4. Place a fine glazed slice of truffle on each tartlet.