Olivier and Gabri keep the folks in Three Pines pampered and well fed.  Best not to read the breakfast descriptions when hungry, as you get into one of Louise Penny’s wildly popular, award-winning mystery novels.  Tucked away in the tiny town of Three Pines, in the Eastern Townships of Québec, exquisite fireside breakfasts at the Bistro are just normal, everyday routine.  Baguette, butter, fresh jams and bits of fruit are always on the table.  Fortunately, the local guests are hardy, walking dogs in the frigid air, walking to do their errands, and just walking—burns off the calories and gets them ready for lunch.  Hoping this recipe for a deliciously described breakfast in the Bistro does justice to Olivier.

Soft scrambled eggs with Brie and maple cured bacon

  • 3-4 eggs at room temperature
  • A little cream or half and half
  • 1-2 tblsp clarified butter (or regular butter)
  • 4 oz Brie, cut into small pieces when cold, then softened
  • 8 half slices of maple cured bacon, on the thick side

Cook bacon slices to desired crispness, either stove top or in 400’ degree oven for 10 minutes or so.  Whisk eggs until frothy, add cream and a little salt and whisk some more.  Heat butter in non-stick pan over medium, until a droplet of water sputters.  Whisk eggs one last time and add to pan.  Add most of the Brie pieces.  Reduce heat a little and gently stir eggs with a wooden spoon—continue stirring until eggs start to set.  Cover the eggs with the rest of the Brie, cover pan and remove from heat.  When Brie has melted, turn eggs out on to warm plates with bacon, add a couple of grinds of black pepper, a chunk of baguette and a bit of fruit.  Voila!  Breakfast for two.

The Kitchen Hive


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