Scrambled Eggs with Chervil and Chives

Transport yourself to Paris with this oh-so-French breakfast. Farm-fresh eggs (if you can get them) are combined with cream cheese and slowly cooked in sweet butter for a rich, custard-like consistency. Bon appétit!
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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 2 servings
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4 large eggs

2 tablespoons chopped chives

2 tablespoons chopped chervil

2 teaspoons unsalted butter, softened

1 tablespoon cream cheese, softened

1 pinch salt

Sage blossoms, for garnish (optional)


  1. Fill a medium saucepan halfway with water and bring to a simmer. Meanwhile, in a metal mixing bowl, whisk the eggs, chives, and chervil. Add the butter and cream cheese to the egg mixture and place the bowl over the saucepan with simmering water; the bowl should not be touching the water. (This is a French technique called a bain marie, or water bath.) Season eggs with salt, and stir with a rubber spatula until the eggs look softly scrambled, 2-3 minutes. Remove the eggs from the heat and continue to stir until the eggs are soft but set. Transfer to a serving bowl, garnish with sage blossoms (optional), and serve.