Camembert with mushrooms 100 g 1
Butter 10 g
Chopped onion 20 g
Crème fraîche 1 dl
Bread fingers To taste
Chervil Few sprigs
Freshly ground pepper To taste
1. Cut the cheese into cubes and set aside.
2. Break the eggs into a bowl and add salt and pepper. Beat gently.
3. Melt the butter, pour in the beaten eggs and stir constantly while cooking until they are nice and creamy. When cooked, add the camembert, the crème fraîche and the onion.
4. Serve with a bread finger and a sprig of chervil.
These eggs can be served hot or cold.