100 grams of Mimolette cheese
4 fresh eggs
30 grams butter
2 soup spoons of thick cream
Salt and pepper
Cut the top of the eggs as you would do for a boiled egg. Scoop out the eggs, conserving the four shells. You will need these later.
Cut the cheese into thin slices.
Melt the butter in a pan. Add the eggs, stir slowing with a wooden spoon on a slow flame. Once the eggs start to harden add the cream and season to taste.
Allow to be cooked a few more seconds, stirring constantly. Refill the eggshells and sprinkle on the Mimolette cheese.