Gilbert Benhouda's scrambled eggs

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Gilbert Benhouda's scrambled eggs

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.

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