Boursin Scrambled Eggs

01Method

1. 1

   In a small bowl, beat together the eggs, half-and-half, and a pinch of salt until well combined.

2. 2

   Place a medium nonstick pan over medium-low heat and melt the butter. Once the butter begins to foam, pour in the egg mixture. Using a silicone spatula, continuously swirl the eggs in circular motions from the edges toward the center until small curds begin to form, about 20 to 30 seconds.

3. 3

   Transition from circular motions to long sweeping strokes across the pan until larger curds develop, roughly 20 seconds. Once the eggs are approximately three-quarters cooked, gently fold in the cold crumbled cheese. The eggs should appear softly set with some slightly runny areas remaining.

4. 4

   Take the pan off the heat and let it rest for 20 to 35 seconds, allowing the retained heat to bring the eggs to your desired consistency.

5. 5

   Top with fresh parsley or chives and serve right away.