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Recette d’oeufs brouillés – 1001 Fondues
1001-Fondues-recette-oeuf-brouilles
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Oeufs brouillés à la fondue La Triplette de Tadoussac

5 min
10 min
4
Les oeufs brouillés sont sans contredit un incontournable pour les déjeuners et les brunchs. Et avec du fromage, c’est bien meilleur. Alors imaginez avec de la fondue au fromage. Miam!
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Ingrédients
  • Fondue La Triplette de Tadoussac
  • 6 oeufs
  • 375 ml (1/2 tasse) de légumes frais ou surgelés (oignons, poivrons, champignons, etc.)
  • 60 ml (1/4 tasse) de lait
  • 5 ml (1 c. à thé) d’huile d’olive
  • Sel et poivre, au goût
Préparation
  1. Dans un bol moyen, battre ensemble les oeufs, le lait et le poivre à la fourchette. Réserver.
  2. Préparer la fondue en suivant les indications.
  3. Dans une poêle, faire chauffer les légumes dans l’huile à feu moyen. Cuire 2 à 3 minutes jusqu’à ce qu’ils soient tendres.
  4. Verser le mélange d’oeufs sur les légumes dans la poêle et réduire le feu à moyen doux. Quand les oeufs commencent à prendre, les décoller doucement des parois et du fond de la poêle pour former de gros grumeaux tendres.
  5. Cuire jusqu’à ce que les oeufs épaississent et qu’il ne reste plus de liquide visible, mais sans faire sécher les oeufs.
  6. Couler la fondue sur les oeufs.
La Triplette de Tadoussac
La Triplette de Tadoussac

Cette fondue est concoctée avec les fromages de la Fromagerie de l’Isle et la bière belge Triplette de la microbrasserie de Tadoussac.

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