Scrambled Egg Boats

Preparation:

Preparation: Roll out the defrosted brisée pastry into a sheet and line 12 oval tartlet moulds. Line the shells with aluminum foil and fill with dried legumes. Bake in the oven at 200 degrees for about 15 minutes and immediately remove the wrappings. Briefly beat the eggs, salt and pepper. Melt the butter in a non-stick pan, pour in the eggs and cook them in a bain-marie until they take on the consistency of a cream. Remove from the heat, add the cream and the chopped chives. Distribute the eggs among the tartlets and garnish with the salmon roe.