Creamy French Eggs
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Many times I’ve mentioned that I grew up having both parents as great home chefs! I also had other family members who were equally as good if not better. My aunt Huguette (I miss her so much) was an amazing home cook. She cooked fancy meals BUT she had an advantage on my parents…
 
When she was a young lady, she dated a French chef for years. He was working in one of the most prestigious restaurants in Québec city. It was called Kerhulu located on Côte de la Fabrique. By being with him, she learned a lot; from appetizers to main courses. She made a wide variety of succulent dishes like Duck Confit, Cassoulet, Chateaubriand, Coq au Vin, Cassoulet, Beef Wellington etc.
 
When it comes to breakfast, she’s the one who made me discover the French way to make scrambled eggs which I like to call Creamy French Eggs! Is there a French method to making them? Of course there is. There’s also the American style as well as the English one. What exactly is the French version?
 
Creamy French Eggs are… creamy and very rich! The cooking process takes a while, about 20 minutes. Heavy cream is added and by slowly cooking the eggs on medium-low, the moisture evaporates from the cream. The key to make them successfully is to lift the skillet often and stir continuously – the eggs have to cook very slowly. Halfway through cooking, cheese and more cream are added to the mixture making the eggs even creamier.
 
I make these Creamy French Eggs on special occasions or during the Holidays. The creamy texture is simply divine. It’s rich with layers of yumminess. I like to pour them on top of toasted-buttered English muffins but regular toast is perfectly fine. This is definitely an elegant way to make scrambled eggs…
Bon Appétit
 
Check out these other scrumptious breakfast recipes…
– Shakshouka
– White Omelet
– Eggs Benedict
– Quiche Lorraine
– Soft Boiled Eggs
– Pancetta Vegetable Frittata
– Apple Cheese Soufflés
and for even more breakfast recipes, click on this link… Recipe Category • Breakfast
 

 
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Creamy French Eggs

Creamy French Eggs

Moist, rich and decadent, this is a delicious way to enjoy scrambled eggs!
5 from 4 votes
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Servings 2

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Prep Time 5 minutes
Cook Time 20 minutes
Passive time 0 minutes
Total Time 25 minutes

Ingredients
  

  • 2 large free-run eggs
  • 1 tsp. Dijon mustard
  • 4 tbsp. 35% heavy cream, divided
  • ground Himalayan pink salt, to taste
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • 1/2 tbsp. clarified butter tips & tricks
  • 1 ounce Jarlsberg cheese (substitute Emmental or Gruyère), grated
  • 1 tbsp. fresh chives, finely chopped plus more for garnish tips & tricks
  • 1 English muffin, toasted and buttered

Directions
 

  • In a small bowl, add eggs, Dijon mustard, 2 tbsp. heavy cream, salt and pepper. Scramble the eggs using a fork until very well incorporated and set aside.
  • In a small skillet over medium-low heat, add butter and when it gets hot, add the egg mixture. Stir with a spatula, lifting the skillet often to cool it off while still stirring.
  • 10 minutes later, add cheese and the remaining 2 tbsp. cream. Continue stirring, lifting the pan to cool it off, until the eggs thicken, about another 10 minutes. Add chopped chives, stir and cook for 30 seconds.
  • Place the eggs on top of toasted and buttered English muffins and garnish with chives.

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