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Mmm, French finger food. A new cookbook by author Nathalie Benezet takes you through all your favorite classic French dishes in party-friendly, small format. Think mini Niçoise salads, foie gras burger sliders and these truffled scrambled eggs served right in their own shells. The trick, after the jump. 

Mmm, French finger food. A new cookbook by author Nathalie Benezet takes you through all your favorite classic French dishes in party-friendly, small format. Think mini Niçoise salads and foie gras burger sliders.

To make the most of the delicious flavor of the truffles, you need to be a bit organized and put the eggs and truffles in the fridge together overnight, to allow the flavors to permeate the eggs. Serve the eggs in the eggshells, but if you have trouble keeping the shells intact, simply use eggcups or ramekins instead.

Reprinted with permission from Le Petit Paris