Montisola Scrambled Eggs served in their shells

Course:

Appetizer

Practical information

Prep time

15 min
Cooking

5 min
Ready in

20 min

Difficulty
Price

Recipe
Comments (0)

The antipasto I have devised is so tiny it fits inside an eggshell: scrambled eggs, returned to their shells and garnished with little pieces of dried chub fillet, preserved tomato and chervil.

Recipe's Ingredients

4 eggs
2 teaspoons dried tomatoes in oil

2 teaspoons dried chub, cut into strips
1 tablespoon butter

Recipe preparation steps
1

Slice off the small end of each egg; empty the contents into a bowl, keeping the shells to use later;
2

Beat the whites and yolks together with a fork;
3

Melt the butter in a small iron skillet; add the beaten eggs, season with a little salt and continue to stir, taking care they remain creamy and do not overcook.
4

Presentation: Place the cooked eggs back into the shells; top with the thinly-sliced chub combined with the preserved tomato; garnish with a slice of tomato; place in an egg cup and serve.
Ready !