Oeufs Brouillade aux Trois Poivrons

Scrambled Egg with Three Pimento Peppers

Preparation info

  • Difficulty


  • Serves



Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

I make the best scrambled eggs when I bake an angel cake or meringues, because then I can add extra egg yolks.


  • 3 small sweet peppers, red, green and yellow
  • 55 g(2 oz) butter
  • 3 eggs
  • 2–3 egg yolks
  • 4 tablespoons single cream
  • salt, milled pepper
  • finely chopped chives


Seed and dice the peppers and cook in half the butter until soft. Lift out with a slotted spoon and keep hot.

Add the remainder of the butter to the pan and leave to melt slowly. Lightly beat the eggs with the egg yolks and the cream. Season with salt and pepper.

Place the pan over moderate heat and, when the butter is hot, pour in the eggs. Cook gently until a layer of egg is set, then stir to allow a fresh layer of liquid egg to come in contact with the base of the pan.

Add the cooked peppers and the chives. Cook, stirring gently until all the mixture is just set. Serve straight away.