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fine salt and freshly ground black pepper, to taste
170 g extra large eggs, beaten
60 g or,33 the egg weight grated gruyère
25 g or 1/6 the egg weight soft butter
Recipe preparation steps
1
Placeall the ingredients in a saucepan and set over medium-low heat. While whisking continuously, slowly heat the mixture until it thickens but remains soft. Do not overcook.
2
Spoon the cooked mixture onto a heated serving plate.
Prep time 
