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1.Choose your cheese

  • Abondance
  • Beaufort
  • Chevrotin
  • Emmental de Savoie
  • Raclette de Savoie
  • Reblochon
  • Tome des Bauges
  • Tomme de Savoie

2.Choose your season

  • Spring
  • Summer
  • Autumn
  • Winter

3.Choose your dish type

  • Snack
  • Cheese board
  • Starter
  • Main
  • Dessert
  • Agreements


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Tomme de Savoie and caraway scrambled eggs with soldiers

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  • Cheese :

    Tomme de Savoie
  • Dish type :

    Main, Snack, Starter
  • Season :

    Spring, Summer, Autumn, Winter

Ingredients - for 4 persons

  • 200g whole milk Tomme de Savoie, grated
  • 6 extra fresh large eggs
  • 2 pinches of caraway seeds
  • Salt & pepper


  1. The soldiers: Cut 4 very thin slices of Tomme de Savoie, roll them up gently and set aside.Scrambled eggs: using a small pair of scissors, make an opening above the raw eggs, as if you were opening a hard-boiled egg in such a way as to keep the shell.
  2. Put the eggs into a non-stick frying pan and beat them over a low heat, for approximately 2 to 3 minutes.
  3. When the eggs are creamy and starting to brown at the edges of the frying pan, take off the heat and add the grated Tomme, the caraway seeds and season to taste.
  4. Using a teaspoon, spoon the mixture into the egg shells and place them onto egg cups, with the soldiers on the side, and serve immediately.