Irresistibly delicious and easy...scrambled eggs and Boursin cheese on toasted brioche. What a great way to start the day!
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As someone who doesn't cook for himself, this recipe has proven to be the perfect gateway into cooking more complicated meals. I just really love these eggs. The Boursin is a nice change from regular cheese, and substituting whole grain toast for the Brioche (still can't find it anywhere) is amazing.
I've made these eggs 5 times in the last two weeks. It's nice to have a recipe I can prepare for my friends and have them think I actually know how to cook.
I found the Brioche at a French bakery on Granville Island. So if you live in Vancouver BC Canada, that is at least one place you can go!
I made this brunch for my parents and it was a easy and unstressful thing to prepare! I cooked the pancetta in the oven so I only had to concentrate on the one element on the stove (for the browning brioche and eggs). It was delicious!
Oh. Oh, my.
I'm known among friends for my breakfast eggs (scrambled with ham, green onions, cheese, and whatever else I decide to use that morning). I've been looking for an excuse to try Boursin, which I have to admit I've always looked at but never tried.
You've hit a home run with this one. Simple and elegant. Well done!
So there I was, stirring away at a pot of bubbling Red River cereal this morning, when LoML, who had nipped out to get the morning papers, sauntered into the kitchen with a dozen fresh, free range eggs, a couple of Cobbs croissants (okay - we live in Langley. Cobbs is as good as it gets at 7:30 am around here) and a tub of Boursin cheese. The healthy, wholesome, hot horse fodder that is Red River cereal went on the back burner -- I'll eat it tomorrow -- while he sliced and toasted the faux croissants, and scrambled the eggs with the cheese. Heaven on a lightly-warmed plate! Thank you, thank you, thank you!
Tomorrow I will be good and eat my wholesome whole grain cereal.
I made this delicious egg dish now for the 3rd time and I wow myself and my guests every time.
I whisk-scramble the eggs for extra creaminess and serve it on a crispy panfried potato nest, done with the Benriner “Doodle slicer”, for a lack of a better word. It looks great and the taste is 5*****.
Well done Joe!
Joe, thanks so much for sharing this recipe. I'm eager to try this one, I know it will be delicious. I was just writing a shopping list to give to my assistant. She does errands for me, while I continue to heal. I just edited the list, adding Boursin cheese with garlic and herbs. Thanks so much.........(I loved the ideas shared about using croissants or potato nests as a substitute. They all are delicious choices.)
I just wanted to remind you all that I joined the Rouxbe family because of the refined quality of your video recipes, cooking school courses, and shared wisdom. We all come from diverse backgrounds and learn from one aother. Your website is a treasure. Thanks for all your hard work. We're all blessed because of it.......this recipe and many others is delicious.........
I only recently discovered the rich flavor of Boursin cheese and this was the first recipe in which I used it. Using the techniques from the cooking lesson and the Boursin cheese resulted in the creamiest and most flavorful scrambled eggs I have ever had.
Oh darn it! I'm in France... Boursin and brioche are everywhere but they didn't make it into my shopping trolley today.
This recipe - I swear I was salivating whilst watching that video! - will work brilliantly with my strict low carbing regime and is already on my breakfast and brunch 'ideas' list. Just without the brioche... :(
I made two substitutions for budget and time. I used sourdough rolls and American bacon instead of brioche and pancetta. This moved the flavor toward the Pcific Northwest and my, oh my, was it ever good! This tasted like a million bucks.
Next time, we'll keep the sourdough and add or substitute some alder-smoked salmon to zero it into the Puget Sound.
I made those again today, they were perfect, to die for perfect.
It took me longer than expected to cook though but it aws definitely worth the wait.
However, I was wondering if we should add the salt before cooking or near the end ?
It says in another video that adding salt in the beginning breaks the proteins and makes the eggs watery.
Seasoning eggs before or after cooking is up to you. You can run the risk of the eggs becoming watery if you season at the beginning, especially when scrambling only whites. The key is to practice and see what method you prefer / what works for you. Glad you enjoyed the eggs!