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Scrumbled eggs la Tomme de Savoie Cheese
8 eggs
2.8 oz of Tomme de Savoie chesse (product available in catalog)
2.8 oz of butter, cut in small cubes
2 soup spoons of sour cream
1 soup spoon of nutmeg
salt and pepper


Whisk the eggs in a hollow dish, add salt and pepper, shred a little bit of the nutmeg and thoroughly mix. Pour this preparation in a pan already well buttered and place it au bain-marie (place the pan on a larger pan of boiling water).

Cook and mix all the time with a wood spatula and incorporate one at a time the butter cubes until the mixture blends the butter.

Once the preparation is creamy, add the Tomme de Savoie and the sour cream while still mixing.

Serve as soon as possible.

Preparation Time: Serves:
Recipe Origin: France
Submitted by:
Anne Garrett

United States
This recipe has been viewed 1 times.


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