Scrambled eggs with grated Comté cheese and smoked salmon
- 2 eggs
- 50g grated Entremont Comté cheese
- 50g smoked salmon
- 1 knob of butter
- Salt and pepper
Break the eggs Add salt, pepper, and knob of butter.
Heat up the bowl in a bain-marie and gently stir the eggs using a spatula.
As soon as the eggs begin to cook, add the grated Entremont Comté cheese while continuing to stir.
At the end of cooking, add a few thin strips of smoked salmon. For the more gourmet of you, add a little butter or cream.
Photo Credits: Luk Thys/CIGC