Scrambled Eggs Fraiche recipe

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Ingredients

3 eggs
2 tablespoons minced fresh parsley
1 teaspoon ground black pepper
½ teaspoon kosher salt
½ teaspoon ground white pepper
2 tablespoons butter
1 tablespoon olive oil
2 tablespoons creme fraiche, divided

Nutrition Info

650.9 calories
carbohydrate: 4.8 g
cholesterol: 659.8 mg
fat: 62.8 g
fiber: 1.1 g
protein: 20.7 g
saturatedFat: 28.3 g
servingSize: -
sodium: 1349.2 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Beat eggs in a bowl with an electric mixer until thick and frothy, 1 to 2 minutes. Fold in parsley, black pepper, salt, and white pepper.

  2. Melt butter and olive oil together in a nonstick skillet over medium heat, reduce heat to low. Cook and stir egg mixture in hot butter and oil until eggs begin to set, about 1 minute. Stir in 1 tablespoon creme fraiche, cook and stir until eggs are set, 2 to 3 minutes more. Transfer to a plate and garnish with remaining creme fraiche.

Recipe Yield

1 serving

Recipe Note

This is a wonderful, slightly creamy egg dish. The chopped parsley gives it tons of great color! If you can't find creme fraiche in your grocery store, just combine 1 tablespoon of buttermilk with 1 cup heavy whipping cream. Stir together and pour into a jar. Very lightly screw the lid on and let sit for 5 to 8 hours. This it can be refrigerated for 10 to 14 days.

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