Home › The World's Kitchen › Scrambled Eggs, Francaise

Scrambled Eggs, Francaise

Clip off tops of six round French rolls, scoop out soft part of each, lightly butter insides, set in the oven for five minutes or until a nice golden colour, remove and keep hot. Carefully crack eight fresh eggs in a bowl, add a finely chopped truffle, six chopped tarragon leaves, a half gill cream, half teaspoon salt, saltspoon cayenne, and sharply beat up with fork for a minute. Heat a tablespoon melted butter in sautoire, drop in eggs, cook for six minutes, sharply stirring frequently meanwhile, place rolls on a hot dish, fill up with scrambled eggs and serve.