Gustave Flaubert’s scrambled eggs with Brillat – Savarin cheese

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For 6 people – Preparation time: 10 minutes – Cooking time: 10 minutes

12 eggs – 250 g grated gruyere cheese – 100 g butter –  juice of a 1/2 lemon – 1 pinch of nutmeg – salt – pepper

• Separate whitesand yolks and whisk the egg whites until firm.
• Once they arevery stiff, incorporate the beaten yolks little by little while stirringgently.
• Season withsalt, pepper and nutmeg, then add softened butter cut into strips and thegrated gruyere cheese.
• Heat the pan andpour in the mixture.
• Scramble themixture with a whisk throughout all the cooking.
• Add the lemonjuice and serve. This fondue can be associated to a green salad.