Creamy French Eggs
Moist, rich and decadent, this is a delicious way to enjoy scrambled eggs!
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.