What Makes This Recipe So Good
This is the richest, creamiest, softest, most savory scrambled egg recipe EVER. Oh yeah, I said it. EVER. We’re talking gourmet-restaurant-quality scrambled eggs, cooked right in your kitchen, in barely any time at all. You can use any flavor of Boursin cheese in your eggs. They’re all wonderful and it’s such an easy way to mix up your scrambled eggs, especially if you tend to fall into a food rut, making the same dish over and over again for a while. Boursin scrambled eggs are honestly pretty versatile. Sure, they make a great side for bacon or sausage links. Classic. You could also use them as a layer in a breakfast bowl with breakfast potatoes, crumbled breakfast sausage, and a drizzle of gravy. They’re also delicious on a croissant or in a tortilla with sliced ham or Canadian bacon. The ultimate breakfast sandwich!
Chef’s Tips
The temperature of your skillet makes a huge impact on your scrambled eggs, probably more than anything else you do to them. The second you pour the scrambled egg mixture into the skillet, drop the heat from medium (5 out of 10) to medium-low (3-4 out of 10). A little trick to really creamy scrambled eggs? Salt them! Mixing in a little salt and then letting it sit and absorb before pouring the eggs into the skillet makes the eggs more moist and tender. If you don’t want to wait that long or just don’t want the extra salt in your dish, you can skip this step. Just adding the Boursin to the scrambled eggs will also keep them moist and creamy. Take the skillet off the heat when the eggs are fully cooked but still a little wet looking. That’ll keep them from overcooking and becoming tough.
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