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

Boursin Scrambled Eggs

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.
Course Breakfast, Brunch
Cuisine American
Keyword easy to make, gourmet, keto friendly
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 servings
Calories 323kcal


  • 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.


Serving: 1serving | Calories: 323kcal | Carbohydrates: 3g | Protein: 15g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 420mg | Sodium: 316mg | Potassium: 180mg | Fiber: 1g | Sugar: 2g | Vitamin A: 822IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 2mg | Net Carbs: 2g