Try this American recipe with a French twist. You won’t be disappointed.
Crack the eggs in a bowl and add sour cream, a little chopped chives, salt and pepper.
Place on a double boiler and heat over medium heat.
Mix thoroughly with a whisk.
Stop cooking when the eggs are cooked but still slightly runny (cooking will continue off the heat).
Cook the bacon slices in a pan and cut into small cubes.
Toast the bread.
Cut in half on the diagonal.
Cut the cherry tomatoes into small pieces.
Spread the scrambled eggs, cherry tomatoes, bacon and crumbled Roquefort PDO cheese over 8 slices of bread.
Layer the sandwiches two by two and close with the remaining slices of bread.
Enjoy.
Ingredients
Directions
Crack the eggs in a bowl and add sour cream, a little chopped chives, salt and pepper.
Place on a double boiler and heat over medium heat.
Mix thoroughly with a whisk.
Stop cooking when the eggs are cooked but still slightly runny (cooking will continue off the heat).
Cook the bacon slices in a pan and cut into small cubes.
Toast the bread.
Cut in half on the diagonal.
Cut the cherry tomatoes into small pieces.
Spread the scrambled eggs, cherry tomatoes, bacon and crumbled Roquefort PDO cheese over 8 slices of bread.
Layer the sandwiches two by two and close with the remaining slices of bread.
Enjoy.
