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Want to participate? Want more info? One click takes you there. In association with beatsarcoma.org we propose to share your brunch for a good cause . Certainly it will not change much, but it proves that we think people sick and then the blog where these brunches are grouped can help raise funds (pub adsense and direct link to a secure page to donate ). In association withbeatsarcoma.org we suggest you share your brunch for a good cause . Certainly it will not change much, but it proves that we think people sick and then the blog where these brunches are grouped can help raise funds (and adsense pub direct link to a secure page to donate ).
Today we are fortunate to share with you a recipe for "brunch for a good cause" concocted by the great star of French food blog: Anne papillae and papillae !
Thanks Anne!
Anne is yours:
"Loans in minutes they are just like orange juice or chocolatine a must have brunch. And I can tell you that The Wonders, brunch last Saturday, it was not the gnognote! the menu rolls to sweet potatoes, smoothies, juices, fresh fruit, cinnamon rolls, baked apples with honey, waffles , muffins .... and then also scrambled eggs with truffles, scrambled eggs to poutargue and champagne!
Scrambled eggs Serves 2 :
-
4 eggs 10g butter - 1 large tablespoon of cream salt and pepper
Beat the eggs, salt and pepper.
Melt the butter in a frying pan. When it is melted, pour in eggs and stir constantly over time they cook. When they are to your liking, add a big spoonful of cream.
Serve immediately.
Hints and tips: Ideally, preparation above should be cooked in a pan in a bain-marie. More practically, it can be done in a skillet over medium-low heat, turning always preparing to desired texture.
Use a fork to do this is preferable, but often dangerous to coat the pan. A simple wooden spoon or spatula can reach a proper result.
Variations: Add
a touch of milk or cream to make the taste more subtle, if not to be too heavy hand that flattens out the fun.
Scrambled eggs can perfume various ways: mushrooms, cheese (grated), ham, herbs, salmon, etc.. insofar as the ingredient is chopped very fine so as not to affect the final texture. Like the omelet, the ultimate would be achieved by using eggs that have spent several days with truffles in an airtight jar.
We have chosen to customize with a little poutargue and truffle (not both at the same time, I assure you). Mercotte thank you, I did everything like you said ie, prepare scrambled eggs as above, and at the last moment the plate is grater truffles on eggs. Divine! We did the same for bottarga.
Melt the butter in a frying pan. When it is melted, pour in eggs and stir constantly over time they cook. When they are to your liking, add a big spoonful of cream.
Serve immediately.
Hints and tips: Ideally, preparation above should be cooked in a pan in a bain-marie. More practically, it can be done in a skillet over medium-low heat, turning always preparing to desired texture.
Use a fork to do this is preferable, but often dangerous to coat the pan. A simple wooden spoon or spatula can reach a proper result.
Variations: Add
a touch of milk or cream to make the taste more subtle, if not to be too heavy hand that flattens out the fun.
Scrambled eggs can perfume various ways: mushrooms, cheese (grated), ham, herbs, salmon, etc.. insofar as the ingredient is chopped very fine so as not to affect the final texture. Like the omelet, the ultimate would be achieved by using eggs that have spent several days with truffles in an airtight jar.
We have chosen to customize with a little poutargue and truffle (not both at the same time, I assure you). Mercotte thank you, I did everything like you said ie, prepare scrambled eggs as above, and at the last moment the plate is grater truffles on eggs. Divine! We did the same for bottarga.
"
Publi e by Babeth
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