Fancy Scrambled Eggs w/Garlic & Herb Cheese
Scrambled eggs are always a hit at my house, but I get bored with just the usual plain ol’ kind. I like to add stuff into mine. While perusing Rouxbe’s library of video recipes, I came across this delicious looking recipe for Boursin Eggs.
This is a lovely brunch-worthy recipe for scrambled eggs made with Boursin cheese and served with an individual toasted brioche. Looks fabulous!
But I’ll tell you a secret. I don’t HAVE any Boursin OR brioche at my house. I know! Crazy, right? (I mean really – I must be the only person who doesn’t regularly stock those!) Plus, there’s an awful lot of fat and calories in that recipe. Definitely an indulgent, special-occasional breakfast.
So my challenge to myself – could I make this recipe suitable for an everyday meal with easy to find ingredients and a healthier profile?
Yes. Yes, I could.
Click through to watch the full video at Rouxbe.com to see detailed, step by step instructions on the techniques for this recipe. Knowing how to make scrambled eggs the right way is a technique that will help your cooking all the way around.
I’m certain that the original recipe is much more buttery and decadent, but my version is still a delicious change of pace from boring, everyday scrambled eggs!
Adapted from Boursin Eggs by Rouxbe.com
- 5 large eggs
- Kosher salt
- Freshly ground black or white pepper
- 1 green onion, minced
- 2 1/4 ounces Laughing Cow Herb & Garlic cheese (3 wedges)
- Cooking spray – I prefer butter flavored for this, but regular will work just fine.
- 2 Thomas’ Light Multi-Grain English muffins
Briskly whisk the eggs together in a small bowl until frothy, season with salt and pepper and set aside.
Pinch the cheese wedges into crumbled bits with your fingers so you are ready when it’s time to put them into the eggs. Lick all the gooey cheese off your fingers.
Heat a non-stick pan to medium heat and coat liberally with cooking spray.
Start your English muffins toasting.
Pour in eggs and immediately add the crumbled cheese bits and minced green onions.
Stir gently but continuously until eggs are cooked but still a little bit soft and wet. Remove pan from heat, but leave eggs in pan – they will continue to cook just a little from residual heat.
Meanwhile, if desired, lightly butter your toasted English muffins. Place two muffin-halves on each plate. Mound half of the eggs on one muffin half and top with the other half. Repeat for the second plate.