Scrambled eggs on toast with morels and Tome du Lomont

Scrambled eggs on toast with morels and Tome du Lomont

Preparation
15 min
Cooking
25 min
People
4 people
Difficulty
Easy

Ermitage cheese used : Tome du Lomont

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Ingredients

  • Tome du Lomont 1 portion of Tome du Lomont
  • eggs 6 eggs
  • cream A tablespoon of liquid cream
  • morels 150g of morels
  • fresh thyme Some fresh thyme
  • salt A little bit of Salt
  • pepper A pinch of Pepper

Preparation

  1. Heat a little fat in a frying pan and cook the morels over medium heat for 15 minutes.
  2. Meanwhile, mix the eggs with the crème fraiche. Season with salt and pepper.
  3. Cut the morels into small pieces and add them to the eggs with the cooking juices.
  4. Add 20g of grated Tome du Lomont cheese.
  5. Cook in a bain-marie over medium heat, stirring often. The eggs will cook, little by little.
  6. Stop cooking when the eggs are still a little runny.
  7. Spread slices of toasted bread with the eggs and add a little fresh thyme.