Transport yourself to Paris with this oh-so-French breakfast. Farm-fresh eggs (if you can get them) are combined with cream cheese and slowly cooked in sweet butter for a rich, custard-like consistency. Bon appétit!
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 2 servings |
Ingredients
- 4 large eggs
- 2 tablespoons chopped chives
- 2 tablespoons chopped chervil
- 2 teaspoons unsalted butter, softened
- 1 tablespoon cream cheese, softened
- 1 pinch salt
- Sage blossoms, for garnish (optional)
Instructions
- Fill a medium saucepan halfway with water and bring to a simmer. Meanwhile, in a metal mixing bowl, whisk the eggs, chives, and chervil. Add the butter and cream cheese to the egg mixture and place the bowl over the saucepan with simmering water; the bowl should not be touching the water. (This is a French technique called a bain marie, or water bath.) Season eggs with salt, and stir with a rubber spatula until the eggs look softly scrambled, 2-3 minutes. Remove the eggs from the heat and continue to stir until the eggs are soft but set. Transfer to a serving bowl, garnish with sage blossoms (optional), and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 102 |
| Total Fat | 8 g |
| Saturated Fat | 3 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 7 g |
| Cholesterol | 195 mg |
| Sodium | 122 mg |
Reviews
I first saw Gordon Ramsay cook this so I had to try it. This recipe worked beautifully !! The eggs were so creamy. Just take your time and keep stirring. It’s worth it!!! Best eggs you’ll ever eat.