Eggs Scrambled With Preserves

Oeufs Brouilles aux Confitures

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 6 Eggs
  • A Tablespoonful of Butter
  • 2 Tablespoonfuls of Fruit Marmalade

Method

Eggs may also be scrambled with Marmalade of Apricots or Prunes, in which case they are called Oeufs Brouilles aux Confitures. Follow the preceding recipe, using the Marmalade instead of the ham.