Ouefs Brouille equals easy eggs with panache

This afternoon I was whipping up a classic French Clafouti dessert to take advantage of fresh pears, and I thought of a dear friend who lived in France and loves … I mean LOVES Clafouti. So I called to invite her down to partake. But none of us had really eaten lunch, and I decided to throw a little light lunch together just to round things out.

Eggs are the obvious answer at times like this. And nobody really does eggs better than the French.

Ouefs Brouille simply means scrambled eggs, but amped up of course. I had a rotisserie chicken in the refrigerator, and had just picked from the garden a small zucchini and some fresh tomatoes. Yum.

I served up the Ouefs Brouille right in the pan they were cooked in!

Here’s the drill:

Prep your zucchini or any veg that you decide to use. Spinach woulda been nice, too. Even some sliced mushrooms. Crack the eggs into a mixing bowl and take a whisk to them. Beat them thoroughly until they are bright yellow and no strands of white remain. Grate a bit of nice Romano Reggiano cheese - about half a cup.  Take some of the chicken and chop it up, ready to put into the pan. Get the butter out and handy. Have your pan heating over a medium flame.

I love … I mean LOVE fresh tomatoes, cornichon pickles and olives with eggs. So very French, as is mustard on them. Oh, yum!

Today, I happened to have some White Truffle Butter in the fridge. So that’s what I cooked the eggs in … OMG!

So into the non-stick pan went the truffle butter to melt, and then I added some of my African Base (recipe will be on here - I promise!) and lightly sauteed the zuchinni and chicken. When the zucchini was getting al dente I added the eggs - and some sea salt and quite a lot of ground pepper -  and kept them moving until they were almost done and creamy. Don’t overcook eggs. Then I added the cheese - reserving a bit for topping.

As you can see, I simply mounded them up, adding a bit more cheese, and then dressed them up with the fresh tomatoes, cornichon and olives. I served them with whole grain toast, and some Sauvignon Blanc wine. If you haven’t tried lovely scrambled eggs with some Dijon or similar mustard and the cornichon pickles, you’ve been missing something REALLY good.

The Clafouti was dessert with some Italian Roast coffee.

We ate out on the patio - taking in one of the last warm Indian Summer days. It was heavenly.

Bon Appetit!

-maven

Fast, easy dinner for the tired worker drone

I was in no mood to cook a big dinner tonight. It’s been a longish week, and I’d gone to personal training after work. It’s been a while since I’d done full on Pilates reformer work and forgotten how freaking hard it is. Whew!

When I’m like this, it’s eggs for dinner. Hands down.

Eggs are so healthy, so easy on the budget and the soul. They combine with darned near anything that might be laying about in the refrigerator.

In this instance, laying about meant: sliced ham for sandwiches, some onion, and chopped sweet gherkin pickles to scramble with the beaten eggs. There were also some small russet potatoes that begged to be microwaved, and some on-the-vine tomatoes from Costco that lend themselves to being grilled/broiled.

Add some toasted whole grain bread, and voila! I figure it came in somewhere about 300-350 calories and almost no fat other than the egg.