Does anyone have a suggestion for using delicious leftover small curd creamy scrambled eggs that have been drizzled with truffle oil? They're too good to toss after all that stirring!
I have some pate brisee in the fridge for an onion tart I'm making and am thinking of using any excess for a little empandas. But there must be other uses, too. I'm open for sweet suggesions, too, for next time.