Scrambled Eggs in the Shell

Gently crack and open 4 eggs per filling on the upper narrow side. Pour the liquid egg into a large enough bowl. Rinse egg shells and drain on a kitchen towel or cooling rack.

For the bacon eggs:

Cut two slices of bacon into 3-inch-long pieces, and cut the rest into tender strips. Sauté all the bacon fat in a frying pan without fat over medium heat. Drain on kitchen paper. Remove the crust from the toast and cut into fine cubes. Toast in hot oil in a small frying pan over medium heat until brown all around. Salt, cut chives into fine rolls except for a few stems for garnish. Blend four whipping cream, eggs, chive rolls and the fine strips of bacon. Season with salt and pepper. Stir egg-cream in hot fat until stiff, folding in bread cubes. Fill the egg shells with the egg custard, garnish with larger pieces of bacon and a small amount of chives.

For the basil egg dish:

Toast pine nuts in a frying pan without fat until golden brown. Cut basil leaves, except for a few for garnish, into narrow strips. Mix milk, cheese, egg, a few pine nuts and basil with a fork. Season egg milk with salt and pepper and fry in hot fat, stirring gently. Fill egg dishes and garnish with pine nuts and basil.

For the dill eggs:

Chop the dill (a little bit for the garnish z

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