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Fancy Scrambled Eggs w/Garlic & Herb Cheese

5 May 2010 One Comment
Rouxbe Online Cooking School & Video Recipes

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!

Fancy Scrambled Eggs w/Garlic & Herb Cheese

Serves 2


  • 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.

Serve immediately.


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One Comment »

  • Amy B. said:

    I’m loving your blog!!! Very neat layout and everything looks in order, not to mention this post I’m liking! I’m always on the hunt for ready to make meals, with ingredients that are not difficult to find and are usually just lying around in our kitchens. Thanks for sharing this, definitely bookmarking your site! :-)

    Also, if you don’t mind.. I would like to guide other Foodista readers to this post and your blog. Just add the foodista widget to the end of this post and it’s all set, thanks and please keep it up!
    .-= Amy B.´s last blog ..Surinam Cherry =-.

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