The egg dish is delicious and just a little bit creamy. It has a ton of gorgeous color because to the chopped parsley! If your local grocery store doesn’t carry creme fraiche, simply blend 1 tablespoon of buttermilk with 1 cup of heavy whipping cream. Pour into a jar after well stirring. Screw the lid on very lightly, then leave it there for 5 to 8 hours. This can be stored in the fridge for 10 to 14 days.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Total Time: | 15 mins |
| Servings: | 1 |
| Yield: | 1 serving |
Ingredients
- 3 eggs
- 2 tablespoons minced fresh parsley
- 1 teaspoon ground black pepper
- ½ teaspoon kosher salt
- ½ teaspoon ground white pepper (Optional)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 tablespoons creme fraiche, divided
Instructions
- Beat eggs in a bowl with an electric mixer until thick and frothy, 1 to 2 minutes. Fold in parsley, black pepper, salt, and white pepper.
- Melt butter and olive oil together in a nonstick skillet over medium heat; reduce heat to low. Cook and stir egg mixture in hot butter and oil until eggs begin to set, about 1 minute. Stir in 1 tablespoon creme fraiche; cook and stir until eggs are set, 2 to 3 minutes more. Transfer to a plate and garnish with remaining creme fraiche.
Nutrition Facts
| Calories | 651 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 660 mg |
| Dietary Fiber | 1 g |
| Protein | 21 g |
| Saturated Fat | 28 g |
| Sodium | 1349 mg |
| Sugars | 2 g |
| Fat | 63 g |
| Unsaturated Fat | 0 g |
Reviews
Way too much black pepper and parsley. Even after I cut the amount down by a third of what was originally called for.
I have made this a few times and after the first time it is clear that the amount of the ingredients is wrong. 2 Tbs of parsley flakes is WAY TOO MUCH for 3 eggs. I changed it to 2 tea spoons and put less of both salt and pepper. Turned out way better!
Try a tablespoon of heavy cream per egg and beat with a whisk just until the egg is blended well. I like thinly sliced green onion blades and minced jalapeno for flavor enhancement. When I have leftover boiled crawfish tails I add a generous amount to blast the taste into outer space.
The spices are way too much for the 3 eggs called for in the recipe, and it looks nothing like the picture. It turned out green/gray with all the parsley and pepper, and tasted like i just liked a creamy spoonful of pepper. Maybe it’s supposed to be for a dozen eggs?
Very good. I eliminated the salt and it was still just fine!
This was very tasty, but I did feel that 3 tablespoons of fat was a bit much, so I halved it and it was still very creamy & rich. I definitely will make this again!