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



Ingredient Checklist


Instructions Checklist
  • In a small bowl, lightly beat the 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.


Reviews (1)

22 Ratings
  • 5 star values: 9
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2
Rating: 1 stars
This is not how you make French eggs! You use a double boiler and cook unbeaten eggs which never once touch the heat! This recipe is an insult to French cooking!