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Scrambled Eggs in Shells or en coquilles

4 servings

Ingredients

• Eggs (for scrambled eggs according to basic recipe) (as needed)
• Cheese (grated, optional) (a little)
• Tomato puree (for garnishing) (a little)
• Schlackwurst (strips, for garnishing) (a little)
• Veal sweetbreads or thymus (cooked, cut, optional) (a little)
• Truffles (steamed, optional) (a little)
• Smoked salmon or anchovies (strips, for garnishing) (a little)

Instructions

1. To serve scrambled eggs as an appetizer, fill them into pre-warmed shells.
2. You can also prepare them with grated cheese, which is mixed into the eggs before baking.
3. To garnish, spread tomato puree over the filled shells or stud them with strips of Schlackwurst.
4. A finer filling is obtained by mixing the scrambled eggs with cooked, cut veal sweetbreads or thymus and steamed truffles; the shells are then garnished with strips of smoked salmon or anchovies.

Modernized from a treasured 19th-century German cookbook.