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Scrambled Eggs ala Tomme de Savoie Cheese
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8 eggs
2.8 oz. of Tomme de Savoie cheese
2.8 oz. butter, cut in small cubes
2 soup spoons of sour cream
1 soup spoon of nutmeg
salt and pepper
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Whisk the eggs in a hollow dish, add salt and pepper, shred a little bit of the nutmeg and thoroughly mix. Pour this preparation in a pan all ready well buttered and place it au bain-marie (place the pan on a larger pan of boiling water).
Cook and mix all the time with a wood spatula and incorporate one at a time the butter cubes until the mixture blends the butter.
Once the preparation is creamy, add the Tomme de Savoie and the sour cream while still mixing.
Serve as soon as possible.
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Preparation Time: |
Serves: |
| Recipe Origin: France |
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Submitted by: |
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Anne Garrett
United States |
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| This recipe has been viewed 4340 times. |
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