Genoese croque-monsieur (Slideshow version)
Stage 2/7 : 4 min.
Pour 2 tablespoons olive oil into a small fryting pan on medium heat.When good and hot, pour in the beaten eggs and cook, drawing the edges in towards the middle.
Stop as soon as the eggs are barely cooked. They should be scrambled but still soft and, above all, not too dry.
Set aside to keep hot.