- For the eggs
- 12 Eggs
- 120 milliliters Milk
- white Pepper
- 1 teaspoon grated Lemon peel
- Butter (for frying)
For the eggs, gently open the eggs, empty into a bowl and rinse the shells out with hot water. Drain and set aside for filling.
Whisk the eggs with milk and season with salt, pepper, nutmeg and lemon zest.
In two pans, heat a little butter and pour in the eggs. Scramble them as they cook.
Spoon the scrambled eggs back into the egg shells and garnish each one with cress.
Finally, garnish each egg shell with either a cocktail shrimp, capers, green pepper, dill, diced tomatoes, salmon caviar, onion rings or other garnish as desired.
Serve the stuffed egg shells on a decorative wire egg rack.
Suggestion: serve with croissants and orange juice