French soft scrambled eggs

(from Bettywho’s recipe box)

Delicious on their own, these scrambled eggs can also be spooned over toasted country-style bread and topped with grilled tomatoes and grated Parmigiano-Reggiano cheese. Or spread soft goat cheese on slices of toast, top with the eggs and garnish with chopped green onions

Source: Williams-Sonoma (from RecipeThing user kintyre)

Cook time: 15 minutes
Serves 4 people

Categories: breakfast, not tried

Ingredients

  • 8 eggs
  • 3 tablespoons heavy cream
  • Salt and freshly ground pepper, to taste
  • 4 tablespoons (1/2 stick) unsalted butter, at room temperature

Directions

  1. In a bowl, combine eggs, cream, salt, and pepper.

  2. Beat with a whisk or fork until well blended.

  3. In a fry pan over low to medium-low heat, melt 2 tablespoons butter.

  4. Add eggs; using a flexible spatula, stir continuously, reaching bottom and edges of pan, until eggs begin to thicken and break into curds.

  5. Keep stirring until eggs are creamy and done to your liking, 10 to 15 minutes total.

  6. Cut remaining 2 tablespoon butter into small cubes and add to eggs.

  7. Stir briefly until butter melts and is fully incorporated.

  8. Serve immediately

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