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"Fluffy Garlic Herb Boursin scrambled eggs piled on toasted English muffin halves, garnished with sliced green onions and black pepper, with a purple flower beside them."2 / 2

Garlic Herb Boursin Scrambled Egg Bake

Soft low-heat scrambled eggs with Boursin garlic and herb cheese folded in at the halfway point, piled generously onto toasted English muffin halves and topped with sliced green onions. Ready in about 12 minutes using the fold-and-wait technique for large, glossy, creamy curds.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 4 people
Course: Breakfast
Cuisine: American
Calories: 355
Ingredients Equipment Method Notes

Ingredients
  

  • 8 large eggs Whisked until completely uniform with no white streaks
  • 2 oz Boursin Garlic and Fine Herbs cheese Broken into small pieces before adding to the pan
  • 2 tablespoon unsalted butter Melted in the pan before eggs go in
  • 2 tablespoon whole milk or cream Whisked into the eggs before cooking
  • 0.5 teaspoon garlic powder
  • 0.25 teaspoon black pepper
  • salt to taste Added after cooking to prevent watery curds
  • 4 English muffins, split and toasted Toasted until golden and firm before the eggs go on
  • 3 green onions, thinly sliced Scattered over the eggs immediately before serving

Equipment

  • 1 medium non-stick skillet Non-stick is essential for the low-heat slow fold method
  • 1 wide silicone spatula For the gentle fold strokes
  • 1 Large bowl For whisking the eggs
  • 1 Whisk
  • 1 toaster or dry skillet For toasting the English muffins
  • 1 dark slate board or serving surface Makes the golden egg and green garnish more vivid
  • 4 small parchment paper squares One under each muffin as shown in the image

Method
 

  1. Split and toast the English muffins until the cut surfaces are golden and firm, then arrange on a dark slate board or serving surface lined with small parchment squares as shown in the image.
  2. Crack the eggs into a large bowl, add the milk or cream, garlic powder, and black pepper, and whisk for 45 to 60 seconds until completely uniform and slightly frothy with no visible egg white streaks.
  3. Break the Boursin into small pieces and set aside in a small dish so they are ready to add quickly during the cooking stage.
  4. Melt the butter in a medium non-stick skillet over medium-low heat and swirl to coat the entire pan surface before pouring in the whisked egg mixture.
  5. Let the eggs sit undisturbed for 20 to 30 seconds until the edges begin to set, then fold gently toward the center once with a wide silicone spatula and let the liquid egg flow to fill the space; repeat every 20 to 30 seconds.
  6. When the eggs are about halfway set with large soft curds and the top still looks wet, scatter the Boursin pieces across the surface and fold gently twice more until the cheese begins to melt into the curds.
  7. Remove the pan from heat while the eggs still look slightly underdone and the Boursin is still melting; the residual heat will finish cooking the eggs to the glossy, creamy consistency visible in the image.
  8. Spoon the Boursin scrambled eggs generously onto each toasted English muffin half, piling them higher than feels natural as they settle slightly, then scatter the sliced green onions over every portion immediately before serving.

Notes

Use medium-low heat throughout and fold the eggs slowly every 20 to 30 seconds rather than stirring constantly. Add the Boursin when the eggs are halfway set and remove from heat while the eggs still look slightly underdone. Salt after cooking to prevent watery curds.