These are hands down the best eggs of all time. Big claim? I’ve got the recipe to back it up. They’re ultra rich and creamy and the deliciously savory tangy Boursin takes them to the next level. Oh and they only take a few minutes to make, so it’s easy to serve up gourmet quality eggs for breakfast or brunch anytime.
What Makes This Recipe So Good
- This is the richest, creamiest, softest, most savory scrambled egg recipe EVER. Oh yeah, I said it. EVER. We’re talking gourmet-restaurant-quality scrambled eggs, cooked right in your kitchen, in barely any time at all.
- You can use any flavor of Boursin cheese in your eggs. They’re all wonderful and it’s such an easy way to mix up your scrambled eggs, especially if you tend to fall into a food rut, making the same dish over and over again for a while.
- Boursin scrambled eggs are honestly pretty versatile. Sure, they make a great side for bacon or sausage links. Classic. You could also use them as a layer in a breakfast bowl with breakfast potatoes, crumbled breakfast sausage, and a drizzle of gravy. They’re also delicious on a croissant or in a tortilla with sliced ham or Canadian bacon. The ultimate breakfast sandwich!
- The temperature of your skillet makes a huge impact on your scrambled eggs, probably more than anything else you do to them. The second you pour the scrambled egg mixture into the skillet, drop the heat from medium (5 out of 10) to medium-low (3-4 out of 10).
- A little trick to really creamy scrambled eggs? Salt them! Mixing in a little salt and then letting it sit and absorb before pouring the eggs into the skillet makes the eggs more moist and tender. If you don’t want to wait that long or just don’t want the extra salt in your dish, you can skip this step. Just adding the Boursin to the scrambled eggs will also keep them moist and creamy.
- Take the skillet off the heat when the eggs are fully cooked but still a little wet looking. That’ll keep them from overcooking and becoming tough.
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- 4 large eggs
- ¼ cup half and half
- 1 pinch sea salt
- 1 tablespoon unsalted butter
- ¼ wedge Boursin cheese approximately 1 ⅓ ounces or 2-3 tablespoons, cut into chunks
- freshly ground black pepper to taste, for serving
- fresh herbs chopped, for serving
- Medium mixing bowl
- small non-stick skillet
- Silicone spatula
- Crack 4 eggs into medium mixing bowl. Pour in ¼ cup half and half, then add sea salt. Vigorously whisk together ingredients until mixture is one uniform color without any streaks of yolks or egg whites. Mixture should be light and foamy.
- Let egg mixture sit 5 minutes, up to 15 minutes for creamiest texture.
- Heat small non-stick skillet over medium heat. When skillet is warm, add butter and allow to melt until entire skillet is coated and butter just begins to foam.
- Pour egg mixture directly into center of skillet. Immediately reduce heat under skillet to medium-low and let eggs sit.
- Once edges of scrambled egg mixture just begin to set, use silicone spatula to gently push egg mixture from one side of skillet to another. Pause briefly to allow egg mixture to settle and cook, then repeat from alternate side. Continue process of gently pushing egg mixture around skillet, pausing after each push.
- When egg mixture is approximately 50% cooked (roughly 50% solid parts and 50% liquid), add in chunks of Boursin cheese. Gently fold cheese into scrambled egg mixture.
- Continue gently folding egg mixture into itself until eggs are cooked through but still shimmer slightly with moisture. Portion scrambled eggs into servings and top with freshly ground black pepper and fresh herbs. Serve warm.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.