- 3 large eggs, lightly beaten
- Kosher salt and freshly ground black pepper
- 1 tablespoon unsalted butter
- 3 tablespoons crème fraîche
- 1 tablespoon fresh chives, finely chopped
- 2 slices of country French bread, toasted and buttered
Step 1: Prepare the Eggs
In a small bowl, lightly beat the eggs until just combined. Season with a pinch of kosher salt and freshly ground black pepper—it’s all about enhancing, not overpowering, the eggs’ natural flavour.
Step 2: Melt the Butter
Heat the butter in a small saucepan over medium heat until it’s foamy and fragrant. This is your base for rich, velvety eggs, so don’t rush it.
Step 3: Cook the Eggs
Pour the eggs into the pan and immediately begin whisking gently but continuously. This constant motion ensures the creamiest, softest texture. Cook until the eggs just begin to set but are still silky and slightly loose.
Step 4: Add the Finishing Touches
Whisk in the crème fraîche and chives, folding them in gently to preserve the eggs’ delicate texture. Remove from heat just before the eggs are fully set—they’ll finish cooking with the residual heat.
Step 5: Serve On Toast
Spoon the eggs onto the toasted and buttered French bread slices, letting the buttery toast soak up every bit of the richness.
These eggs are divine as-is, but for an extra touch of luxury, pair them with smoked salmon, crisp bacon, or even a dollop of caviar. Add a side of fresh fruit or a tossed green salad to round out the meal beautifully.
