Scrambled Eggs with Boursault Recipe
Scrambled Eggs with Boursault
Total time: 15 to 30 minutes

Cooking: 20 minutes

Difficulty: Easy
For 4 servings

- 8 eggs
- 50 ml / 1/5 cup cream
- salt and pepper
- nutmeg
- 30g / 2 Tbsp. butter
- 20 twigs of chives, finely chopped
- 1/2 Boursault
- 8 slices of bacon
- 8 slices of multigrain bread, toasted and buttered
  1. Preheat the oven to 200°C / 400°F.
  2. Place the slices of bacon on a baking sheet and cook in the oven until crisp (about 15 minutes). Set aside.
  3. In a bowl, combine the eggs with the cream. Add the salt, pepper, nutmeg and chopped chives.
  4. Heat the butter in a skillet. Once the butter is almost melted, add the eggs all at once. Stir gently but constantly until yellow and creamy.
  5. Divide the eggs over the toast slices.
  6. Put two toasts on each plate.
  7. Top with a slice of Boursault and one or two slices of bacon.
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