Description
Start your morning with a luxurious twist on a breakfast classic! These Creamy Boursin Scrambled Eggs are soft, fluffy, and filled with rich, herbaceous flavor thanks to the creamy cheese melt-in-your-mouth texture. Whether you’re hosting a brunch or simply treating yourself, this dish will elevate your egg game to a whole new level.
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Ingredients
For the Scrambled Eggs:
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6 large eggs
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¼ cup whole milk or heavy cream
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2 oz Boursin cheese (Garlic & Fine Herbs flavor recommended)
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1 tbsp unsalted butter
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¼ tsp salt
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¼ tsp black pepper
Optional Toppings & Add-Ins:
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Fresh chives, chopped
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Sautéed mushrooms
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Smoked salmon slices
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Diced tomatoes
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Toasted sourdough or croissant on the side
Instructions
Step 1: Whisk the Eggs
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Crack all eggs into a medium mixing bowl.
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Add the milk or cream, salt, and black pepper.
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Whisk vigorously until the eggs are completely blended and slightly frothy – this will help achieve fluffier eggs.
Step 2: Melt the Butter
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Place a nonstick skillet over low to medium-low heat.
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Add the butter and let it melt slowly, coating the bottom of the pan.
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Swirl the pan gently to distribute the butter evenly.
Step 3: Cook the Eggs Low & Slow
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Pour the egg mixture into the skillet.
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Let the eggs sit undisturbed for 10–15 seconds until they begin to set around the edges.
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Using a silicone spatula, gently push the eggs from the edges toward the center, forming soft folds.
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Continue this motion every few seconds, cooking slowly for about 2–3 minutes.
Step 4: Add the Boursin Cheese
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When the eggs are about 75% cooked but still glossy and soft, crumble in the Boursin cheese.
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Gently fold the cheese into the eggs, allowing it to melt and blend in without over-stirring.
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Cook for another 1–2 minutes until the cheese is melted and the eggs are fully cooked but still creamy.
Step 5: Garnish & Serve
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Immediately remove the skillet from the heat to avoid overcooking.
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Spoon the scrambled eggs onto warm plates or toast.
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Top with fresh chives, cracked pepper, or any of the optional toppings.
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Serve hot and enjoy the velvety richness in every bite.
Notes
Use Low Heat – Slow cooking is key to soft, custardy eggs.
Don’t Overcook – Remove from heat while still slightly runny; they’ll continue to cook from residual heat.
Whisk Well – The more air you incorporate, the fluffier your eggs will be.
Fold, Don’t Stir – Gentle folding gives the best texture and helps prevent breaking the curds.
Warm Plate Matters – Serving on a warm plate keeps your eggs creamy longer.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Cuisine: American