French-style scrambled eggs with chives and Chanterelles

October 13, 2013

Scrambled eggs with chives and Chanterelles

These French-style scrambled eggs are the creamiest, most luxurious eggs you’ll ever eat! The secret? Cooking them in a double boiler at a slow simmer. This dish is actually extremely simple, and so is the list of ingredients. But when you make it with care and use farm-fresh eggs and just-picked Chanterelles, it’ll transport you to heavenly realms.

Bon, bon, bon appétit!

Chanterelle mushrooms

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Scrambled eggs with chives and Chanterelles

How about an American version of scrambled eggs? A bowl of this Scramble with fontina, shiitakes, chard and fingerling potatoes is hearty enough to make a meal!

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 8 comments… read them below or add one }

Angie@Angie's Recipes October 13, 2013 at 2:12 pm

The egg looks so soft, creamy and delicious! mmm…I want to spoon some on my morning bread!


Evelyne@cheapethniceatz October 15, 2013 at 9:17 pm

What a clever way of manking these eggs. And chanterelles are a perfect way to put them over the top.


Viviane October 16, 2013 at 9:44 pm

Thank you so much, Evelyne!


mjskit October 15, 2013 at 10:02 pm

Those eggs are so creamy, I thought it was polenta at first. I sure wish I had access to just-picked Chanterelles. They make a lovely dish.


Viviane October 16, 2013 at 9:43 pm

Mj, Thank you so much for your note… “creamy” is the word indeed!


Kiran @ October 15, 2013 at 11:29 pm

Your description of this french-style scrambled eggs had me drooling :)


Viviane October 16, 2013 at 9:42 pm

Kiran… I’m so happy to make you drool! Your blog always has the same effect on me :-)


Liz October 25, 2013 at 2:40 pm

What an amazing way to start the day…beautiful eggs with mushrooms. I’d be happy with this for lunch or dinner, too!


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