Perfect Boursin Scrambled Eggs

Perfect Boursin Scrambled Eggs

Prep Time

5 Minutes

Cook Time

10 Minutes

Serving Yield


Irresistibly delicious and easy…scrambled eggs and Boursin cheese on toasted brioche. Ripe for a romantic Valentines dinner! Votre sante!


3 large eggs
2 Tb unsalted butter
1 1/2 Tb Boursin cheese, crumbled
Maldon salt
Few cracks fresh black pepper
Grilled country bread
Slices prosciutto
Parmesan cheese


  1. Whisk the eggs in a bowl until large air bubbles form as you whisk.
  2. Melt 1 Tb of butter in a small heavy bottomed saucepan over medium heat. The less surface area the eggs have against the heat the better they cook.
  3. Pour the whisked eggs into the pot and cook while stirring with a wooden spoon constantly. Make sure to scrape all around the bottom of the pot and along the sides.
  4. “Do not turn the heat up – you want the eggs to cook gently and lovingly and not take on any color. You are looking for a mixture that’s cooked through, but still loose enough to pour.” – Buvette
  5. Once you see that the eggs pull away from the pot when you run the spoon through and have formed “small curds”, take them off the heat immediately.
  6. Stir remaining 1 Tb of butter and the crumbled Boursin cheese into the eggs.
  7. Plate over a piece of grilled country bread, season with Maldon salt and black pepper. Fold a piece or two of prosciutto over the eggs and grate parmesan cheese over top. Enjoy!