Moist, rich and decadent, this is a delicious way to enjoy French-style scrambled eggs!
prep time5 Min
cook time20 Min
35% heavy cream, divided
ground himalayan sea salt, to taste
freshly ground black pepper, to taste (i always use mixed peppercorns)
jarlsberg cheese (substitute emmental or gruyère), grated
fresh chives, finely chopped plus more for garnish
english muffin, toasted and buttered
How To Make
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
To view this recipe on YouTube, click on this link >>>> https://youtu.be/kOE_2zzBqzk
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