Total time: 15 to 30 minutes

Difficulty: Easy

The antipasto I have devised is so tiny it fits inside an eggshell: scrambled eggs, returned to their shells and garnished with little pieces of dried chub fillet, preserved tomato and chervil.

1. Slice off the small end of each egg; empty the contents into a bowl, keeping the shells to use later;
2. Beat the whites and yolks together with a fork;
3. Melt the butter in a small iron skillet; add the beaten eggs, season with a little salt and continue to stir, taking care they remain creamy and do not overcook.

Presentation

1. Place the cooked eggs back into the shells; top with the thinly-sliced chub combined with the preserved tomato;
2. garnish with a slice of tomato;
3. place in an egg cup and serve.