New This Month

French-Style Scrambled Eggs

Upgrade your basic breakfast with this creamy egg recipe from chef Eric Ripert of Le Bernadin.

Photography: Rob Tannenbaum

Source: The Martha Stewart Show, April 2012


  • 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


  1. In a small bowl, lightly beat 3 large eggs. Heat butter in a small saucepan over medium heat until foamy. Add eggs and cook, whisking, until they begin to set; gently whisk in milk and chives. Remove from heat and serve with toasted bread.


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