Oeufs de l’Amour

Oeufs de l’Amour

This morning I felt like spoiling Irene. So while Irene went to get fresh croissants at the bakery on top of the hill, I made oeufs de l’amour: very creamy soft scrambled eggs with caviar, assembled in the cleaned eggshells, the cap set like a cute little hat. Som extra egg (adding the Cointreau, milk slurry, butter bumps up the volume a bit) on the side with salmon eggs. Bacon from a birthday gift for Colin (a bacon bouquet) that came horribly late.

Served with good strong coffee, mimosas (ditto), and milk.

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