French Scrambled Eggs
French Scrambled Eggs Recipe - Delicious Breakfast from France
Introduction
French scrambled eggs, also known as oeufs brouillés, are a delicious and creamy twist on traditional scrambled eggs. This recipe combines the richness of cream cheese with the subtle sweetness of leeks, creating a decadent and flavorful dish that is perfect for breakfast or brunch.
History
French scrambled eggs have been a popular dish in France for centuries. The French are known for their love of rich and creamy dishes, and scrambled eggs are no exception. This recipe is a modern twist on a classic French dish, incorporating cream cheese and leeks for added flavor and texture.
Ingredients
How to prepare
- Melt 3 tbsp of butter in a heavy large skillet over low heat.
- Thinly slice the leek and add it to the skillet. Cover and cook, stirring occasionally, until it becomes soft, which should take about 20 minutes.
- Uncover the skillet and continue cooking, if needed, until all the liquid evaporates. Be careful not to let it brown.
- Remove the leek from the skillet.
- Melt 2 tbsp of butter in the same skillet over low heat.
- Add the eggs, room temperature cream cheese, fresh mint, salt, and freshly ground pepper to the skillet. Cook while stirring with a whisk or fork until the eggs begin to set.
- Stir in the cooked leek and continue cooking until the mixture forms soft curds.
- Taste the mixture and adjust the seasoning if necessary.
- Turn out the mixture onto a heated platter.
- Garnish with fresh mint sprigs.
Variations
- Add cooked bacon or ham for a meatier version of this dish.
- Mix in chopped herbs such as chives or parsley for added flavor.
- Top with grated cheese or a dollop of sour cream for extra richness.
Cooking Tips & Tricks
Be sure to cook the leeks slowly over low heat to ensure they become soft and tender without browning.
- Use room temperature cream cheese to ensure it melts evenly into the eggs.
- Stir the eggs constantly while cooking to create soft and creamy curds.
- Taste the mixture before serving and adjust the seasoning as needed.
Serving Suggestions
Serve French scrambled eggs with a side of crispy bacon or fresh fruit for a complete breakfast or brunch.
Cooking Techniques
Be sure to cook the eggs slowly over low heat to create soft and creamy curds.
Ingredient Substitutions
You can substitute shallots or onions for the leeks in this recipe.
- Mascarpone or ricotta cheese can be used in place of cream cheese.
Make Ahead Tips
You can prepare the leeks and cream cheese mixture ahead of time and refrigerate until ready to cook the eggs.
Presentation Ideas
Garnish the scrambled eggs with fresh herbs or a sprinkle of paprika for a pop of color.
Pairing Recommendations
Serve French scrambled eggs with a glass of sparkling wine or a mimosa for a special brunch treat.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat.
Nutrition Information
Calories per serving
300 per serving
Carbohydrates
5g per serving
Fats
25g per serving
Proteins
15g per serving
Vitamins and minerals
This dish is a good source of vitamin A, vitamin C, calcium, and iron.
Alergens
This recipe contains dairy (cream cheese) and eggs.
Summary
French scrambled eggs are a rich and creamy dish that is high in fats and proteins. It is also a good source of vitamins and minerals, making it a nutritious and satisfying meal.
Summary
French scrambled eggs are a decadent and flavorful dish that is perfect for breakfast or brunch. With the creamy richness of cream cheese and the subtle sweetness of leeks, this dish is sure to impress your family and friends. Enjoy!
How did I get this recipe?
The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl, that I first learned how to make French Scrambled Eggs. It was a cold winter day and my mother had invited a French friend over for tea. As I sat at the kitchen table, sipping my tea and listening to their conversation in French, I couldn't help but be mesmerized by the exotic language and culture.
As my mother and her friend chatted away, I watched in awe as the French woman effortlessly whipped up a batch of French Scrambled Eggs. I had never seen eggs cooked this way before - they were light and fluffy, with a delicate texture that melted in your mouth. I begged my mother to ask her friend for the recipe, and she graciously agreed to share it with me.
The next day, I eagerly set to work in the kitchen, armed with the recipe and a sense of determination. I carefully cracked the eggs into a bowl, added a splash of milk, and whisked them together until they were light and frothy. Then, I poured the mixture into a hot pan and began to gently stir, just as the French woman had shown me.
As the eggs began to cook, I watched in amazement as they transformed before my eyes. The texture became lighter and fluffier, and the aroma that wafted through the kitchen was simply divine. I couldn't wait to taste the finished product.
When the eggs were done, I scooped them onto a plate and took my first bite. The taste was exquisite - creamy, buttery, and full of rich, savory flavor. I knew then and there that I had discovered something truly special.
Over the years, I have made French Scrambled Eggs countless times, each time tweaking the recipe ever so slightly to suit my own taste. I have shared the recipe with friends and family, passing down the tradition of this delicious dish to the next generation. It has become a staple in our household, a comforting and familiar meal that never fails to bring a smile to our faces.
As I think back on that cold winter day when I first learned how to make French Scrambled Eggs, I am filled with gratitude for the French woman who shared her recipe with me. Her generosity and kindness have left a lasting impact on me, and I will always cherish the memory of that day in the kitchen, learning how to cook a dish that has brought so much joy and happiness into my life.
And so, I continue to cook French Scrambled Eggs, honoring the tradition that was passed down to me so many years ago. Each time I make this dish, I am reminded of the power of food to bring people together, to create memories, and to nourish both body and soul. It is a recipe that holds a special place in my heart, and one that I will continue to make for years to come.
Categories
| Cathy's Recipes | Cream Cheese Recipes | Egg Recipes | French Recipes | Leek Recipes | Mint Recipes |