L’Omelette a la Coque
“Scrambled eggs served in egg shells!”
Ingredients
- one egg per person
- smoked salmon, chopped
- fresh dill
- minced onion
- minced bell pepper
- chopped black olives
- heavy cream
- coarse salt
- gravlax sauce
Directions
- Carefully cut open the side of each egg, using fingernail scissors, starting each cut with a hole made with a large needle.
- Discard the oval circle cut from the shell and empty egg in a bowl.
- Continue with all the eggs.
- Wash the shells very well in cold water and drain upside down on paper towels.
- When ready to serve, beat together eggs, cream, chopped salmon, onion, olives and pepper.
- Season with salt and pepper.
- Scramble in buttered skillet, breaking into small pieces.
- Serve in egg shells, topped with sprig of dill’ place egg on a base of coarse salt.
- Serve hot with gravlax sauce.
2 Country Kitchen 