Boursin Scrambled Eggs
- Serves: 4
- Active Time: 10 mins
- Total Time: 15 mins
- Views: 53,021
- Success: 98%
Step 1: Toasting the Brioche• 4 whole brioche
• 2 tbsp unsalted butter
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.
Step 2: Scrambling and Plating the Eggs• 10 large eggs
• 1/4 tsp kosher salt
• 2 pinches ground white pepper
• 2 whole green onions
• 2 tsp unsalted butter
• 2 tsp grapeseed or vegetable oil
• 1/3 cup Boursin cheese
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!
- by Joe Girard
- April 24, 2007
With the simple addition of Boursin cheese, these scrambled eggs are anything but ordinary.