Gilbert Benhouda's scrambled eggs

Gilbert Benhouda's scrambled eggs

Ingredients Gilbert Benhouda's scrambled eggs

Number of persons

-

2

+

8 extra fresh whole eggs

150 g soft butter

2 green asparagus

Fleur de sel

Espelette pepper

Parmesan

Fleur de sel

Olive oil

Preparation Gilbert Benhouda's scrambled eggs

Total Time: 19 min

Preparation time: 10 min

Cooking time: 9 min

Break the eggs in a bowl and mix them gently without them becoming foamy and add some fleur de sel and then put them in a saucepan with half of the melted butter.

Gently whisk the eggs over a low heat until they are three-quarters cooked and then add the rest of the cold butter off the heat to stop the eggs cooking and make them creamy.

Cut the green asparagus in half lengthwise after removing the wood (the bottom part) and then cut both parts into wedges.

Plunge them into boiling water for 4 minutes before cooling.

Arrange the scrambled eggs in a shallow dish and place the warmed green asparagus on top. Make parmesan shavings (with a vegetable razor or a vegetable peeler) and arrange on the plate.

Season with fleur de sel and Espelette chilli pepper. Add a few drops of olive oil.