French · Breakfast
Soft Scrambled Eggs with Butter
Softly set eggs cooked slowly in butter over low heat and finished with crème fraîche, yielding a loose, custardy curd. Seasoned simply with salt and chives, this classic French bistro breakfast requires about 10 minutes from start to plate.
$3
5 minsPrep
8 minsCook
13 minsTotal
EasyLevel
Nutrition per serving
407Calories
21.6gProtein
33.7gFat
1.8gCarbs
1.3gSugar
0gFiber
428mgSodium
689mgChol
21gSat Fat
96mgPotassium
83mgCalcium
2.7mgIron
1.8mcgVitamin B12
0.8mgVitamin C
vegetarian
low-carb
low-calorie
herb-salt
all-time-classics
breakfast
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Crack the eggs into a small bowl and whisk with a pinch of salt until just combined, no need to overbeat.
2
Melt
Add butter to a small non-stick saucepan over low heat and let it melt fully without browning, about 1 minute.
3
Cook
Pour eggs in and stir constantly with a rubber spatula over low heat, scraping bottom and sides for 6 to 7 minutes until soft curds form and the mixture looks like loose, glossy custard.
4
Plate
Remove from heat, fold in crème fraîche and chives for 15 seconds, then spoon onto a serving plate and serve immediately while warm and soft.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 66 large eggs (210g)
- 2 tbsp28g butter
- 2 tbsp30g creme fraiche
- 2 tsp2 tsp fresh chives, finely snipped
- a pinch of salt
