Oeufs means “Eggs” and Brouilles means “Scrambled” in French. These eggs are easy to make and will elevate any meal up a notch. Creamy and moist, they are served with toasted bread slices drizzled with olive oil. We cooked our oeufs garnished with several chopped green onions in the egg mixture. Treat yourself to this classic French dish, served in France for breakfast, lunch, or dinner.
CLASSIC RECIPE FOR OEUFS BROUILLES
Ingredients:
3 eggs (whisked lightly)
1 Tbs butter, chilled
2 Tbs cream
2 Tbs fresh chives chopped
salt and pepper
baguette (or bread) slices, toasted
olive oil for drizzling
Instructions
Dice chilled butter and add to whisked eggs.
Add eggs to cold pan and cook on low, stirring constantly.
When about half the eggs are set, add cream, chives, salt and pepper.
Continue stirring until eggs are completely set but not overcooked.
Pour over toast (or toasted baguette slices) that you have drizzled with olive oil.
