Creamy French Eggs
2 largefree-run eggs
1 tspdijon mustard
4 Tbsp35% heavy cream, divided
·ground himalayan sea salt, to taste
·freshly ground black pepper, to taste (i always use mixed peppercorns)
1/2 Tbspclarified butter
1 ozjarlsberg cheese (substitute emmental or gruyère), grated
1 Tbspfresh chives, finely chopped plus more for garnish
1english muffin, toasted and buttered
How to Make Creamy French Eggs
- 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.
- 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.
- 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.
- Drop the eggs on top of toasted and buttered English muffins and garnish with chives. Makes 2 servings