Many times I’ve mentioned that I grew up having both parents as great home chefs! I also had other family members who were equally as good if not better. My aunt Huguette (I miss her so much) was an amazing home cook. She cooked fancy meals BUT she had an advantage on my parents…
When she was a young lady, she dated a French chef for years. He was working in one of the most prestigious restaurants in Québec city. It was called Kerhulu located on Côte de la Fabrique. By being with him, she learned a lot; from appetizers to main courses. She made a wide variety of succulent dishes like Duck Confit, Chateaubriand, Coq au Vin, Cassoulet, Beef Wellington etc.
When it comes to breakfast, she’s the one who made me discover the French way to make scrambled eggs which I like to call Creamy French Eggs! Is there a French method to making them? Of course there is. There’s also the American style as well as the English one. What exactly is the French version?
Creamy French Eggs are… creamy and very rich! The cooking process takes a while, about 20 minutes. Heavy cream is added and by slowly cooking the eggs on medium-low, the moisture evaporates from the cream. The key to make them successfully is to lift the skillet often and stir continuously – the eggs have to cook very slowly. Halfway through cooking, cheese and more cream are added to the mixture making the eggs even creamier.
I make these Creamy French Eggs on special occasions or during the Holidays. The creamy texture is simply divine. It’s rich with layers of yumminess. I like to pour them on top of toasted-buttered English muffins but regular toast is perfectly fine. This is definitely an elegant way to make scrambled eggs…
Bon Appétit
Check out these other scrumptious breakfast recipes…
– White Omelet
– Eggs Benedict
– Quiche Lorraine
– Soft Boiled Eggs
– Pancetta Vegetable Frittata
– Apple Cheese Soufflés
and for even more breakfast recipes, click on this link… Recipe Category • Breakfast
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