Œufs à la Reine Margot (Scrambled Eggs with Beurre d'Amandes)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- ordinary scrambled egg mixture
- 35 grammes Beurre d'amandes
- tartlet crusts
- sauce Béchamel
- Beurre de pistaches
Instructions
- Finish an ordinary scrambled egg mixture with 35 grammes of Beurre d'amandes.
- Arrange the eggs in tartlet crusts baked blind.
- Finish sauce Béchamel with Beurre de pistaches and surround the tartlets with a ribbon of it.