Eggs à la Reine Margot
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- 35 grams almond butter (beurre d'amandes)
- tartlet shells (croûtes de tartelettes)
- béchamel sauce (sauce Béchamel)
Instructions
- Prepare scrambled eggs using the standard method, folding in the almond butter (35 grams) to finish.
- Spoon the mixture into pre-baked tartlet shells. Surround each tartlet with a thin cord of béchamel sauce finished with pistachio butter (monté au beurre de pistaches).