ingredients (serves 4 )
Crack the eggs into a round-bottomed mixing bowl, season with salt and pepper, then beat them but do not whip them.
Add the cep-flavoured culinary speciality.
Melt the butter in a saucepan.
Add the beaten eggs to the butter and stir continuously with a spatula.
When the mixture is thoroughly cooked, add the fresh cream and stir well.
Serve in a calotte plate (rimmed soup plate) with bread fingers or country toasts.
The ceps are virtual as there are no pieces added to this recipe, only the flavour of these delicious mushrooms from our culinary speciality.