Œufs à la Grand'Mère (Scrambled Eggs with Fried Croûtons)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- ordinary scrambled-egg mixture
- 30 grammes small diced croûtons fried in butter
- chopped parsley
Instructions
- Prepare the ordinary scrambled-egg mixture.
- Fry 30 grammes of small diced croûtons in butter and add them burning hot to the eggs.
- Arrange in a timbale with a pinch of chopped parsley in the middle.