Ah, France. A place I have yet to visit, but it holds a special spot on my bucket list of beautiful destinations to see. This charming and eclectic country boasts of an important and fascinating historical past as much as it does the present day.
We know the French culture for many things including their romantic language, age-old architectural wonders, exquisite fashion, and decadent cuisine. From sauces and cheese to bread and wine, French food is a shining example of all things gourmet.
Over the centuries, French cuisine has influenced countries and cultures throughout the world. Since each region had developed their own style of cuisine depending on climate and seasonal ingredients, the array of flavors and techniques in French cooking are as diverse and wonderful as the people themselves.
My favorite way to use this slightly nutty cream is in scrambled eggs. This dish is light, fluffy, and oozing with decadent texture and flavor. I learned to make these eggs inspired by Gordon Ramsay in his Master Class. They are arguably the most delicious scrambled eggs you may ever find at any breakfast table. After all… it is Gordon. Would you expect anything less?
The next time you are in the mood for a little taste of French cuisine, give this one a try. It is très magnifique!
Check out some of my other simple and healthy breakfast recipes:
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinary.butterfly on Instagram or @culinarybutterfly on Pinterest, or by using the hashtag #culinarybutterfly on Facebook
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|Prep Time||5 minutes|
|Cook Time||5 minutes|
- 6 large eggs
- 3 teaspoons butter
- 1 tablespoons chopped chives
- 2 teaspoons creme fraiche
- course salt
- fresh cracked pepper
- Using a non-stick skillet over medium heat, crack eggs into the pan. Add pats of butter and using a rubber spatula gently stir and turn the eggs.
- Continually stir and turn eggs until butter has melted and eggs begin to thicken. Remove pan from heat for 20 seconds and continue to gently turn eggs. Return pan to heat, stirring and cooking until eggs are soft.
- Fold in the crème fraîche, chives, a sprinkle of salt, and pepper.
- Gently fold ingredients into eggs just until incorporated. Taste and adjust salt and pepper as needed.
- Transfer to a serving dish and serve immediately.
Recipe adapted from Gordan Ramsay's Elevated Scrambled eggs.
Recipe found on www.culinarybutterfly.com
Sounds so delicious… I’ll be making it. However, that’s a lot of butter I might half the amount… Thank you for sharing!
I hope you enjoy the recipe and YES, you can absolutely cut back on the butter! I’d love to hear how it turns out for you. Enjoy!
All my best, Lisa
I think you mean TABLESPOONS for the creme fraiche, not teaspoons. That’s how Ramsay’s “Divine Scrambled Eggs” recipe reads online.
Ha! “Divine” is a great word to describe Gordan and this egg recipe! Thanks for pointing that out. After experimenting with this recipe a few times, I only add 3 teaspoons to my recipe because I like to taste just a bit of the creme fraiche and more of the egg. But absolutely feel free to add as much or as little as you like! There is no wrong way to make these eggs! Enjoy.
If there’s no right or wrong way then there’s no need for a recipe LOL. I made it with 1 teaspoon of the Chives and 2 teaspoons of fromage frais. It turned out lovely
Haha! So happy your Creme Fraiche Scrambled Eggs were a success, Steve! If you like Persian cuisine, I encourage you to try my Mirza Ghazeme
Eggplant Omelet recipe. It’s another one of my favorite breakfast meals!