French · Breakfast
Soft Scrambled Eggs with Butter (Gluten-Free)
Soft scrambled eggs cooked slowly in butter over low heat until custard-like, finished with cream for richness. A classic French technique that is naturally gluten-free, requiring no flour or thickeners, served simply with chives and buttered gluten-free toast.
$3
3 minsPrep
8 minsCook
11 minsTotal
EasyLevel
Nutrition per serving
388Calories
18.7gProtein
30.2gFat
11.8gCarbs
2.8gSugar
1.3gFiber
588mgSodium
670mgChol
16.3gSat Fat
254mgPotassium
106mgCalcium
2.4mgIron
1.3mcgVitamin B12
1.6mgVitamin C
gluten-free
vegetarian
low-carb
low-calorie
gluten-free
Instructions
1
Prep
Crack eggs into a small bowl, add salt and pepper, and whisk with a fork until fully blended with no white streaks remaining.
2
Melt
Place a small nonstick saucepan over low heat and melt the butter for about one minute until it foams gently without browning.
3
Scramble
Pour the eggs into the saucepan and stir constantly with a rubber spatula over low heat for five to six minutes, pulling curds from the pan base continuously until small, soft, and custard-like.
4
Finish
Remove from heat while eggs look slightly loose, fold in cream and chives for fifteen seconds until silky and just set from residual heat, then chop the chives and toast the bread.
5
Plate
Spread the warm toast with butter and arrange on a plate alongside the eggs.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 66 large eggs (210g)
- 2 tbsp28g unsalted butter
- 2 tbsp30ml heavy cream
- 2 tsp2 tsp fresh chives
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
- 2 slice70g gluten-free bread
- 2 tsp10g butter for toast
