Recipes > Eggs > Eggs, Brouillé

Eggs, Brouillé


  • 6 eggs
  • 1/2 cupful of milk, or, better still, of cream
  • 2 mushrooms
  • 1 teaspoonful of salt
  • a little pepper
  • 3 tablespoonfuls of butter
  • slight grating of nutmeg


Cut the mushrooms into dice, and fry them for one minute in one tablespoonful of the butter. Beat the eggs, salt, pepper, and cream together, and put them in a saucepan. Add the butter and mushrooms to these ingredients. Stir over a moderate heat until the mixture begins to thicken. Take from the fire and beat rapidly until the eggs become quite thick and creamy. Have slices of toast on a hot dish. Heap the mixture on these, and garnish with points of toast. Serve immediately.


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Miss Parloa's New Cook Book.

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