French · Breakfast
Soft Scrambled Eggs with Butter (Keto)
French-style soft scrambled eggs cooked low and slow in butter, finished with heavy cream and Gruyere cheese that melts off the heat. Garnished with fresh chives and black pepper, served at once for a naturally low-carb breakfast.
$3
3 minsPrep
8 minsCook
11 minsTotal
EasyLevel
Nutrition per serving
404Calories
24.2gProtein
32.8gFat
2.2gCarbs
0.9gSugar
0gFiber
480mgSodium
814mgChol
19.8gSat Fat
280mgPotassium
185mgCalcium
2.7mgIron
1.8mcgVitamin B12
1mgVitamin C
gluten-free
low-carb
low-calorie
keto
Instructions
1
Prep
Crack the 4 eggs into a small bowl, add a pinch of salt, and whisk with a fork until fully blended with no visible white streaks.
2
Melt the butter in a small nonstick saucepan over low heat for 1 minute until foaming but not browned, then pour in the whisked eggs.
3
Scramble constantly with a rubber spatula over low heat for 5 to 6 minutes, pulling curds from the pan base until they form soft glossy curds that still look slightly wet.
4
Remove the pan from heat, fold in the heavy cream and gruyere cheese for 30 seconds until melted and creamy, then plate at once.
5
Plate
Spoon the eggs onto a warm plate, scatter the chives and a pinch of black pepper over the top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs (200g)
- 3 tbsp42g unsalted butter
- 2 tbsp30ml heavy cream
- 2 tbsp2 tbsp gruyere cheese
- 2 tsp2 tsp fresh chives
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
