Eggs Brouille

Ingredients

• Six eggs
• half a cupful of milk, or, better still, of cream
• two mushrooms
• one teaspoonful of salt
• a little pepper
• three tablespoonfuls of butter
• a slight grating of nutmeg

Method

1. 1

   Cut the mushrooms into dice, and fry them for one minute in one tablespoonful of the butter.

2. 2

   Beat the eggs, salt, pepper, and cream together, and put them in a saucepan.

3. 3

   Add the butter and mushrooms.

4. 4

   Stir over moderate heat until the mixture begins to thicken.

5. 5

   Take from the fire and beat rapidly until the eggs become thick and creamy.

6. 6

   Serve immediately on toast.

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 46. The excerpt below is the record exactly as published.

EGGS BROUILLE. Six eggs, half a cupful of milk, or, better still, of cream; two mushrooms, one teaspoonful of salt, a little pepper, three tablespoonfuls of butter, a slight grating of nutmeg

Cook this with the app: pantry check, scaling, and the assistant.