To start, preheat the oven to warm.
Cut the brioche into approximately 1" -inch slices. Note: If you cannot find brioche you could also use english muffins or thick-cut bread instead.
Heat a fry pan over medium-high heat and add the butter. Once the butter melts, add the brioche and toast until golden. Flip and toast the other side. Place the brioche onto a tray and put into the oven to keep warm while you cook the eggs.
Whisk the eggs together in a bowl and season with the salt and pepper. Set aside.
Heat a large, non-stick fry pan to medium heat. Add the butter and oil. Pour in the eggs and stir continuously until they are cooked but still a little bit soft and wet. Fold in the minced, green onions and crumbled Boursin cheese.
Serve immediately over the toasted brioche. For a fancier breakfast, serve with oven roasted Roma tomatoes and crispy pancetta!
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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 just made these for brunch, they were so good. Boursin cheese is delicious. Thanks!
Come on. Give it a while. These are super. We served these to crew in the film industry when catering. Easy and delicous.
This reminds me the very popular TV ad saying "du pain, du vin et du BOURSIN"!
This was in fact the 1st TV ad in France about cheese. In 1968, 40 years ago!
The first Boursin was born in 1964.
Thanks Joe for this lovely recipe.
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.)
Dear Friends:
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.........
These scrambled eggs turned out very good ! I live in France and I never thought of adding boursin to my eggs, even though I eat it with bread very often.
This gave the eggs a smoother texture which I enjoyed a lot, thank you for that recipe !
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.
I'm generally fairly lukewarm about eggs, but these were fantastic. Ultra creamy goodness. I didn't have white pepper nor green onions on hand, but I can't say I missed them. *LOVE* this site!
I have made this dish many times since joing your school and each time it turns out better and better. I haven't used Brioche yet but I have used toasted croissants and it is delicious. Love this school!
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!
I made this for breakfast and it turned out perfect! It's absolutely easy to make! I have never succeeded in making creamy scrambled eggs until now! Thanks for the great demo! :)
These were so yummy, but I'm wondering if anyone has tried them with Boursin Light cheese? If not, I may have to be the first and report back.
I am sure the light Boursin will still be delicious light version of this particular cheese still has a lot of great flavor. Cheers!
Ok, I'm back! Boursin Light cheese is equally delicious; however, the texture is not crumbly. Boursin Light is quite creamy, so your creamy eggs will just be even more creamy. Gotta say, I still prefer original Boursin.
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