Creamy French Eggs

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By Francine Lizotte
from Surrey South, BC

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

serves 2 servings
prep time 5 Min
cook time 20 Min
method Stove Top

Ingredients

  •   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
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How To Make

  • 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 >>>> https://youtu.be/kOE_2zzBqzk
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