Belly: With the same cubes plus chopped chives, a little gravy around it.
Aux fines herbes: Mixed with chopped herbs, a little bit of tarragon must be present.
Crispy: Loosely mixed with diced tomatoes (without skins, melted in butter) and toasted cubes of toast, drink tea with it.
Esau: With diced fried bacon, on a bed of lentils.
Leuchtenberg: With chopped chives and a dollop of caviar. (Warning, an announcement: chicken and fish eggs are a culinary marriage. Almost any combination will convince. Start with waxy eggs, cut open, caviar on top. Not: lumpfish roe. On it rather keta. End of the announcement).
Lucullus: Put small (!) truffle cubes in the beaten eggs. Sauté the truffle slices in butter, boil them with a little bit of veal or chicken stock, garnish the egg dish with the slices and pour the liquid, bound with a little bit of cold butter, on the finished egg dish.
Milkmaid style: Mixed with emmental cheese, chives and a little more green.
Parmesan: As the name implies.
Raspail: Particularly tasty. Cubes of soft-boiled celeriac and melted tomatoes are added to the mixture. You can put whipped cream, but you do not have to.
Preparation Tip:
Our tip: Use bacon with a subtle smoky note!
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