Scrambled Eggs Madelon

Ingredients

• 400 gEgg
• 60 gButter
• 30 gGruyère
• 200 gKidney
• 15 gDemi-glace
• 30 gTomato purée
• 30 gCrème fraîche
• 3 gSalt
• 1 gPepper

Instructions

1. 1

   Prepare the eggs

   • Lightly beat the eggs in a bowl and season with about 2 g salt and 0.5 g pepper.
   • Melt 30 g butter in a nonstick pan over low–medium heat.
   • Pour in the eggs and stir slowly over low heat until creamy curds form.
   • Remove from heat and fold in 30 g crème fraîche. Stir in 30 g grated cheese until slightly melted. Keep warm.
2. 2

   Sauté kidneys and make sauce

   • Trim and halve the lamb kidneys (200 g) lengthwise and pat dry.
   • Sear the kidneys in 15 g butter over high heat until browned outside and tender inside; season with 1 g salt and 0.5 g pepper; keep warm.
   • In the same pan, warm 15 g demi‑glace with 30 g tomato purée, reduce briefly, then whisk in 15 g cold butter to bind the sauce. Toss the kidneys in the sauce.
3. 3

   Plating

   • Spoon the scrambled eggs into a serving dish or onto plates.
   • Make a small well in the centre and place the sauced kidneys there.
   • Ladle a little extra sauce over and serve immediately.