Ingredients:

  • 3 large eggs, lightly beaten
  • 1 tablespoon unsalted butter
  • 3 tablespoons whole milk or heavy cream
  • 1 tablespoon chopped chives
  • 2 slices country bread, toasted

This recipe contains: Dairy, Eggs

RECIPE

French-Style Scrambled Eggs

Eric Ripert

Le Bernardin, NYC

These sublime scrambled eggs will renew your love for this morning classic.

Yield: 2 servings

Method:

In a small bowl, lightly beat the eggs. Heat the butter in a small saucepan over medium heat until foamy. Add the eggs and cook, whisking, until they begin to set; gently whisk in the milk and chives. Remove from the heat and serve with toasted bread.