2 large eggs
20g butter
2 tablespoons cream
1 tablespoon Calvados or rum
50g sugar
4 eggs
2 large eggs
20g butter
2 tablespoons cream
1 tablespoon Calvados or rum
50g sugar
4 eggs
Peel the eggs and cut them into thin slices
Place butter in a pan, add peeled and sliced eggs, stirring constantly until they reach a mashed consistency
Whisk the eggs for an omelet and cook them in melted butter on a non-stick skillet (like making an omelet)
Add cream to the eggs, mixing delicately; flavor with the liquor
Fill the omelet with this mixture, sprinkle with sugar and bake in a hot oven for 5 minutes.
