Œufs Balzac (Scrambled Eggs Balzac)

Ingredients

• scrambled egg mixture
• 50 grammes truffle
• 50 grammes very red tongue
• small round croûtons fried in butter
• stiff Soubise
• tomatoed sauce Demi-glace

Instructions

1. Cut 50 grammes of truffle and 50 grammes of very red tongue into small dice and add them to the scrambled egg mixture.
2. Dish the eggs in a timbale.
3. Fry small round croûtons in butter and mask them with stiff Soubise.
4. Surround the timbale with the croûtons.
5. Lay a ribbon of tomatoed sauce Demi-glace over the centre.