Eggs Scrambled With Preserves from The Picayune's Creole Cook Book by The Times Picayune Publishing
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.
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Ingredients
- 6 Eggs
- A Tablespoonful of Butter
- 2 Tablespoonfuls of Fruit Marmalade
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