Eggs Napolitaine (Molded)

Ingredients

• 5 eggs scrambled eggs
• 2 eggs whole eggs
• Parmesan cheese
• as needed butter
• as needed demi-glace (rich brown sauce)

Instructions

1. Prepare a mixture of scrambled eggs with Parmesan, keeping them very soft and creamy. For every 5 scrambled eggs, add 2 whole eggs beaten as for an omelet and season.
2. Mold the mixture into well-buttered brioche molds with broad fluting. Poach the molds in gentle heat until the mixture is sufficiently set but still tender.
3. Unmold onto a buttered gratin dish sprinkled with grated Parmesan. Coat the eggs generously with a demi-glace (rich brown sauce) that is strongly tomato-flavored, reduced, and finished with butter (monter au beurre).
4. Glacé vivement—finish under the broiler or in a hot oven to glaze the surface until golden and lightly caramelized.