How to Make French Creamed Eggs

Slice 3 cloves of garlic very thin to release flavor.

Heat olive oil in a pan on low to infuse garlic flavor.

In a bowl, combine 1 teaspoon of Dijon mustard, a little bit of heavy cream, salt, and a pinch of pepper.

Whisk the eggs with a fork until fully combined, ensuring no whites or yolks are separated.

Cut the crust off 2 slices of white bread and cut them into triangles.

Fry the bread triangles in the garlic-infused oil until golden brown and crispy.

Remove the fried bread and drain on paper towels to remove excess oil.

Melt clarified butter in a Teflon-lined egg pan on low heat.

Stir the eggs continuously in the melted clarified butter to achieve controlled coagulation.

Chop chives into small rings for the dish, reserving some for garnish.

Add chopped chives and Gruyere cheese to the eggs just before serving.

Equipment Needed

Spice Level:

Dietary

Allergens