Food & Cooking Recipes Breakfast & Brunch Recipes French-Style Scrambled Eggs 3.9 (22) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Upgrade your basic breakfast with this creamy egg recipe from chef Eric Ripert of Le Bernadin. Ingredients 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 Directions 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. Rob Tannenbaum Rate it Print