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5 from 6 votes

Creamy French Eggs

Moist, rich and decadent, this is a delicious way to enjoy scrambled eggs!
Prep Time5 minutes
Cook Time20 minutes
Passive Time0 minutes
Total Time25 minutes
Servings: 2
Author: Francine Lizotte
Course: Breakfast & Brunch
Cuisine: French
Keyword Elegant Cuisine, Gluten Free, Holidays & Events, Low Sodium/No Sodium, One Pot Meals, Quick & Easy

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 see Recipe

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 clarified 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.