- 8 eggs
- 4 ILE DE FRANCE® Tranches de brie
- 300 ml single cream
- 8 crumpets
- 8 tablespoons fig jam
- Salt & pepper
- A little thyme for the garnish
Beat the eggs in a bowl and add the cream. Season.
Heat the eggs in a bain marie, stirring continually until the eggs are cooked.
Toast the crumpets in a toaster. Spread fig jam on each crumpet. Add two tablespoons of the scrambled egg and top with half of Tranches de Brie.
Garnish with a little thyme.
Serving suggestion: ideal for a brunch!
Tip: you can use slices of wholemeal bread instead of crumpets.