Scrambled Eggs with Sage (Brouillade) golden and savory

Name: Scrambled Eggs with Sage (Brouillade)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 servings
Cuisine: French
Ingredients: for 2 people:4 eggs; 2.8 oz (80 g) cured ham (san daniele, parma, serrano, auvergne,...) sliced thinly and cut into thin strips (above all, do not remove the fat); about fifteen fresh sage leaves; 2 tablespoons of crème fraiche; salt, espelette or cayenne pepper powder, butter for cooking the eggs, olive oil

By Dubarry 4.6/5 (5 reviews) · 🍳 10 made it

Prep 5 min

Cook 5 min

Total 10 min

Servings 2 serv.

quick little recipe (the time it takes to chill a bottle of rosé wine) from a trip to the market

Ingredients for 2 servings

Adjust for

servings

for 2 people:

4 eggs
2.8 oz (80 g) cured ham (san daniele, parma, serrano, auvergne,...) sliced thinly and cut into thin strips (above all, do not remove the fat)
about fifteen fresh sage leaves
2 tablespoons of crème fraiche
salt, espelette or cayenne pepper powder, butter for cooking the eggs, olive oil

Step-by-step recipe

1 beat the eggs with the cream, salt and mix very thoroughly and make it foam a little (whip to aerate)
2/sauté slowly in oil (preferably in a small deep tinned copper pan, for conductivity for cooking the eggs) the ham until it stiffens
3/drain the oil and reload the pan generously with butter (scrambled eggs love butter) and at a simmer, pour your egg/cream mixture and cook very slowly stirring constantly with a wooden spoon. remove from heat before perfect consistency and add the sage
serve quickly in small bowls with slices or strips of toasted baguette.
the marriage of sage and cured ham is delicious (the Romans noticed this long ago - see saltinbocca alla romana) and their osmosis is perfectly set by the generously buttered eggs.

Chef Patrick's Comment

Excellent recipe, moreover when you start preparing scrambled eggs you will discover that their recipes not only savory but also sweet are to be combined infinitely. Scrambled eggs have now left restaurant menus, which is a shame.