Tuesday, May 13, 2014

Brilliant Brunch: Les Oeufs Brouilles (French Scrambled Eggs)

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Today is sister K's birthday!  Woohoo!  I think this year was one of her best yet - she is thriving in her new job and I selfishly love that she is working in the city because that means I get to see her a lot!  In fact, I even get to take her to lunch this week to celebrate her birthday just the two of us!  I am a lucky sister.

When we were in France back in March, John and I spent one leisurely weekend morning at a sidewalk cafe.  It was a little cool to sit outside so we sat next to the windows and watched the people go by.  It was lovely; there is just something so cool about travel, even in the United States - to observe and interact with people from all walks of life is just fascinating to me!  We could probably have sat there and watched people all day long.

I can't remember what I ordered for breakfast that morning, which is a shock to me but it must have faded in the background of John's choice - les oeufs brouilles.  Scrambled eggs, essentially.  But like scrambled eggs I have never before had.  They were creamy, melt in your mouth, delicious eggs.  I didn't even know eggs could taste like that!  My poor John had to deal with sharing his meal with me.  Oh, the horror.  But it was because of me that he was in France so, I have some right to them, don't you agree?  Well after weeks of discussing them - we finally made them!  As good as we remembered! 
Les Oeufs Brouilles (adapted from The Escoffier Cookbook)
Serves:  2
4 eggs
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon butter
2 tablespoons milk
4 tablespoons Comte, grated (or Gruyere)

In a large bowl, whisk the eggs with salt and pepper.  In a large skillet, cook the butter over very low heat, until liquid.  Pour in the freshly whisked eggs and keep the heat on low.  Stir slowly and constantly with a wooden spoon for 4-5 minutes.  In this time, the eggs will begin to thicken into a custard-like texture.  When this happens, start stirring more quickly until the eggs hold their shape, an additional 5-7 minutes (i.e. the eggs should hold their shape when you run the spoon down the center of them).  Stir in the milk and grated cheese and remove from the heat.  Divide and serve immediately. 

Until the next time my oven is on...



11 comments:

  1. I'm such a sucker for anything that includes french cheese!

    ReplyDelete

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