Stéphane Reynaud

Œufs Brouillés au Haddock

Scrambled Eggs with Smoked Haddock

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Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      35 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Eggs 12
  • Smoked haddock 200 g
  • Milk 300

Method

  1. Whisk the eggs with the cream.
  2. Poach the haddock for 10 minutes in the milk combined with an equal volume of water, then flake, removing the bones.
  3. Melt the butter in a small pan, add the egg-and-cream mixture and stir regularly. When the eggs start to set, add the flaked haddock, the chives, roughly snipped, and serve still creamy.
  4. Be caref