Oeufs Brouillade aux Trois Poivrons

• 3 small sweet peppers, red, green and yellow
• 55 g(

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 s