Eggs Scrambled in Ham

Oeufs Brouilles au Jambon

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Eggs
  • 3 Tablespoonfuls of Finely Minced Boiled Ham
  • A Tablespoonful of Butter

Mince the ham very fine, and break the Eggs, one by one, into a saucer, and add to the bowl in which you have minced the Ham. Mix all together. Place a tablespoonful of butter in the frying pan, add the Eggs and Ham, stir briskly, and when it comes to the consistency of a starch take off the fire, and serve hot on buttered toast.

In the same manner Eggs may be Scrambled with minced Truffles, Mushrooms, Onions, Celery or Tomatoes.