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Oeufs brouillés à la Tapenade

This recipes comes from a web site which to me must rank as one of the sites having the finest recipes on the internet. It is the web site of Peter Hertzmann and is called à la carte.

What is à la carte about? This is best described in Peter's own words:

"I’m obsessive. All my life, when something interested me, I became obsessed with it. I learned all I could about it. I lived it! . . . I’ve been obsessive about food as long as I can remember. I am now obsessive with French cookery - its preparation, materials, history, politics, and culture".

To learn more why not visit the à la carte web site - click here

Scrambled eggs in France are definitely different from their American cousin. In France, they are moist with a consistency similar to pudding. In the United States they are drier and firm. In the recipe below, the French manner is preferred, but they also can be prepared with a small, moist curd if that is preferred. If the eggs are to be served in egg shells, wash the shells with plain water, boil for a couple of minutes, and dry carefully before using.


3 eggs, lightly beaten
45 grams butter
salt, to taste

110 grams black olives, pitted
25 grams anchovy fillets
1 small clove garlic, smashed
1 teaspoon capers
4 large leaves fresh basil
2 tablespoons extra virgin olive oil

  • Place the tapenade ingredients in the bowl of a small food processor and process until blended and homogenous. Set aside. (This will yield about 1/2 cup tapenade - much more than needed for this recipe.)
  • Melt 30 grams of butter in a double-boiler over high heat. Add the eggs and stir continuously with a rubber spatula until they thicken like pudding. If curds start to form, remove from heat for a while. When thick, add the remaining butter and continue stirring until melted and blended. Test for salt.
  • Serve eggs in small bowls, or empty egg shells, with 1/2 teaspoon of tapenade on top of each serving.

Serves 2

Concept and tapenade from Georges Blanc, Ma Cuisine des Saisons, 1987, page 31.
Egg method from Paul Bocuse, La Cuisine de Marché, 1998, page 81.

To visit the à la carte web site - click here