Ingredients
- 10 to 12 extra-large eggs (beaten)
- 4 tablespoons Boursin cheese (any soft herb cheese; alouette is another brand name)
- 2 teaspoons yellow onion, fine minced
- 2 teaspoons butter
- 1/4 cup whole milk
- 1/2 teaspoon dried chervil (dried tarragon can also be substituted, but go easy, it can be very strong; chervil is milder)
- 1/2 teaspoon salt (to taste)
- 1/4 to 1/2 teaspoon pepper (to taste)
How to Make
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Step 1: Eggs ... Add the eggs to a medium size bowl and whisk well until creamy. Don't over whisk, just until they are creamy. Then add in the milk, onion, pepper and chervil and whisk one last time to combine everything.
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Step 2: Cook ... Add to a medium size sauce pan (I prefer a non-stick pan) the butter and bring to medium low heat; we are going to cook these slow. Add the eggs to the pan and let them set at least 2-3 minutes. Then take a spatula and mix them up a bit making sure to get all the edges and continue to cook another couple of minutes. They should still be very runny.
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Step 3: Cheese ... Add in the cheese, and a pinch of salt, and once again, stir to mix in the cheese. Continue to cook and stir often another 5-7 minutes until the eggs are set and the whites are cooked through. They will be almost wet looking because of the cheese, but they are a "soft set." NOTE: the more you stir, the creamier the eggs will be.
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Step 4: Serve ... Whether it is a piece of toast, a croissant, or a bagel, just ENJOY!
We hope you enjoy this recipe!
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