Egg Dishes
Crespeou
Provence, France
Crespeou is a Provençal layered omelet made from several thin egg rounds colored with herbs and vegetables.
Original eatfuls sticker artwork
What it is
A closer look at Crespeou.
Crespeou is a Provençal layered omelet made from several thin egg rounds colored with herbs and vegetables.
What to look for
Know it when you find it.
Look for Crespeou: a Provençal layered omelet made from several thin egg rounds colored with herbs and vegetables.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Crespeou.
Provence, France
Region-specific tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Denmark
Aegekage
Flæskeggekage
Oven-baked egg-and-bacon cake with chives, a brunch/lunch dish.
Molise, Italy
Affunnatielle
Affunnatielle is a named Italian egg dish from Molise, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.
Scania, Sweden
Egg Cake
Äggakaka
Traditional Scanian dish similar to a thick pancake or omelette, served with fried pork and lingonberries.
Wales, United Kingdom
Anglesey Eggs
Anglesey eggs combine mashed potatoes, hard-boiled eggs, and leeks under a cheese sauce.
Bahrain
Baid Tmat
بيد طماط
Bahraini scrambled eggs with tomatoes — a simple breakfast dish where 'baid' means eggs and 'tmat' means tomatoes, cooked together into a soft, savoury scramble.
Malta
Balbuljata
Eggs scrambled loosely with tomato, onion, garlic and sometimes capers and parsley, eaten with Maltese bread.
France
Berlinguettes d’Avignon
Berlinguettes d’Avignon are halved eggs filled with a seasoned anchovy-and-herb mixture and baked until set.
Peru
Bistec a lo Pobre
A hearty plate of garlic-rubbed steak topped with fried eggs, served with fried onions, potatoes, and rice. 'Poor man's steak' that's anything but poor.