French-Style Scrambled Eggs


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


  • 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 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
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