Creamy French Eggs

Francine Lizotte


Moist, rich and decadent, this is a delicious way to enjoy French-style scrambled eggs!


☆☆☆☆☆ 0 votes

2 servings
5 Min
20 Min
Stove Top


  • 2 large
    free-run eggs
  • 1 tsp
    dijon mustard
  • 4 Tbsp
    35% heavy cream, divided
  • ·
    ground himalayan sea salt, to taste
  • ·
    freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 1/2 Tbsp
    clarified butter
  • 1 oz
    jarlsberg cheese (substitute emmental or gruyère), grated
  • 1 Tbsp
    fresh chives, finely chopped plus more for garnish
  • 1
    english muffin, toasted and buttered

How to Make Creamy French Eggs


  1. In a small bowl, add eggs, Dijon mustard, 2 tbsp. heavy cream, salt and pepper. Scrambled the mixture using a fork until very well incorporated and set aside.
  2. In a small skillet over medium-low heat, add butter and when it gets hot, add egg mixture. Stir with spatula, lifting the skillet often to cool off while still stirring.
  3. 10 minutes later, add cheese and the remaining 2 tbsp. cream. Continue stirring, lifting the pan to cool off, until the eggs thicken, about another 10 minutes. Add chopped chives, stir and cook for 30 seconds.
  4. Drop the eggs on top of toasted and buttered English muffins and garnish with chives. Makes 2 servings
  5. To view this recipe on YouTube, click on this link >>>>

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