Brouillade d’œufs
Creamy scrambled eggs, cooked with generous amounts of butter and creme fraiche until just set.
Brouillade d’œufs (2 Portions)
3 x Braddock whites duck eggs (Clarence Court)
30g Butter
30g Crème fraiche
5g Chives
Salt + Pepper
Whisk your eggs and pour into a pan with your melted butter, stir with the back of a fork. And slowly cook to get very small sheets of cooked egg.
Once you have soft scrambled egg texture, turn the heat off, add the remainder of the butter, crème fraiche and chives and stir.
Plate the scrambled eggs on a piece of fried bread and enjoy!
