Eggs Scrambled With Preserves

Oeufs Brouilles aux Confitures

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


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


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.