French Scrambled Eggs with Toast Points
While the ingredients resemble that of any standard scrambled egg recipe, it is both the equipment choice and technique that is important in yielding a classic soft french scramble where the curds are incredibly small and are suspended in a velvety custard. The more eggs you are scrambling the longer the process will take. Be patient, it is worth the wait.
- Yield: Serves 1
Ingredients
- 1 slice of brioche bread or a good sourdough sandwich loaf
- 1 tablespoon butter
- 3 eggs
- 2 tablespoons 35% cream
- 1 tablespoon thinly sliced chives
- Salt
Instructions
- Toast the brioche until golden brown, cut off the crusts. Cut the toast into triangles.
- Add the eggs to a bowl and whisk. Season with salt and whisk again.
- Place a small pot over low heat. Add the butter. Pour in the eggs.
- Cook, slowly whisking the eggs almost continuously. This will encourage the eggs to heat slowly and allow for smaller curds to develop.
- Once the eggs begin to visibly tighten up into a thick custard like consistency, whisk in the cream to slow down the cooking process. Stir in half the chives. Remove from the heat immediately.
- Transfer the eggs to a small bowl and garnish with more chives.
Serve with toast points
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