Eggs for Hot Appetizers at Lunch

Ingredients

• scrambled egg mixture (appareil d'œufs brouillés)
• Parmesan soufflé mixture (appareil de Soufflé au Parmesan)
• tartlet shells (croûtes de tartelettes)

Instructions

1. Prepare two components: a scrambled egg mixture (which may be garnished as desired) and a Parmesan soufflé mixture.
2. Spoon the scrambled eggs into large tartlet shells, filling them only three-quarters full. Top each tartlet with the Parmesan soufflé mixture, mounding it slightly. Arrange the tartlets on a baking sheet and place in a hot oven to poach and glaze simultaneously.