INGREDIENTS for 4 servings:
- 6 large eggs
- 1/2 lb calf’s brains, cleaned
- 2 Tbs butter
- 2 Tbs fresh parsley or chives, finely chopped
- juice of 1 lemon
1 Bring a pot of salted water to a boil. Add the lemon juice. Add the brains and poach till tender, about 1/2 hour. Remove, drip dry, and keep warm in the oven.
2 Melt the butter on medium heat in a large frying pan. Break the eggs into a bowl and whisk very well. Add salt and freshly ground black pepper. Scramble the eggs quickly in the frying pan, making sure they do not dry out (a little cream may be added when they are done).
3 Slice the calf’s brains fairly thin. Place on serving plates, cover with the scrambled eggs, and sprinkle on salt, pepper, and parsley or chives.