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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.

Overhead view of a bowl of boursin scrambled eggs garnished with chives on a neutral countertop.

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!

Chef’s Tips

  • 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.
3/4-angle view of a bowl of boursin scrambled eggs garnished with chives.

Check Out These Tasty Breakfast Recipes

Recipe By: Cheryl Malik
4.84 from 6 votes

Boursin Scrambled Eggs

Prep 15 minutes
Cook 10 minutes
Total 25 minutes
Next-level scrambled eggs with ultra rich, creamy, and savory Boursin only take a few minutes to cook perfectly, so they're great for an anytime meal.
2 servings


  • medium mixing bowl
  • whisk
  • small non-stick skillet
  • Silicone spatula


  • 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


  • 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.
    Scrambled egg and cream mixture in large glass mixing bowl on neutral countertop.
  • 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.
    Overhead view of a large skillet with barely-set scrambled eggs and chunks of Boursin cheese.
  • 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.

Approximate Information for One Serving

Serving Size: 1servingCalories: 323calProtein: 15gFat: 28gSaturated Fat: 15gTrans Fat: 1gCholesterol: 420mgSodium: 316mgPotassium: 180mgTotal Carbs: 3gFiber: 1gSugar: 2gNet Carbs: 2gVitamin A: 822IUVitamin C: 1mgCalcium: 90mgIron: 2mg
Nutrition Disclaimers
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.

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  1. It was very tasty and I have been using the salt technique for quite awhile. The scramble was slightly loose.

    1. Hi, Maurie! This recipe yields 2 servings (so 2 eggs per serving), but as we mention above, the actual number of servings you get from any of our recipes will vary depending on your preferred portion sizes.

  2. So creamy and delicious. I used Boursin Fig and Balsamic flavored cheese, WOW. No need for extra herbs with this cheese. THANK YOU5 stars

    1. Ooh, I’m going to have to try that. Sounds delish! Thanks for sharing, Mary Jo! 😊

  3. I haven’t tried yet but Boursin chicken is amazing so I believe these will be the best eggs EVER! Can’t wait to make this.5 stars

  4. sounds deli. But, 4 eggs plus the cheese, butter and half and half can’t be 323 calories. The eggs alone are close to 300 calories.

    1. The nutrition information shown is for 1 serving out of 2, not for the full recipe.

    1. Isn’t that such a great tip?? Totally changed my scrambled egg game! Thank you so much for your review, Andrea, I’m so happy you enjoyed the recipe!

  5. Ha! I didn’t believe you. *Everybody* says their recipes are the best of all time. I have tried lots of recipes for omelettes and scrambled eggs (Lady & Pups is a favorite of everybody’s, but I didn’t like them), but this is the BESTEST EVER! And it’s not just the Boursin Cheese that makes them good; your method (melt the butter over medium, pour eggs in and turn down to low immediately, then use the silicon spatula etc.), letting them sit for awhile . . . whatever it is, follow the instructions and you get the best scrambled eggs I’ve ever had. I’ve had them twice in three days and I’m afraid I’m never going to like anybody else’s omelettes or scrambled eggs ever again.5 stars

    1. Oh my goodness, thank you SO much for such a glowing review, Sandra! I’m so happy you liked this recipe. We’re pretty careful not to label anything “the best” around here unless we really mean. Thanks for backing us up!

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