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Scrambled Eggs with fine herbs

Scrambled Eggs with fine herbs

20 - 30 minutes, Egg, Starter -


  • 5 eggs
  • 1 tablespoon crème fraîche épaisse or ricotta
  • A few sprigs of parsley
  • A few sprigs of chives
  • 6 slices of bread
  • 1 rounded teaspoon Maille Mustard with White Wine and Fine Herbs
  • Olive oil
  • Salt, Pepper


  1. Break the eggs into a heatproof bowl adding cream, mustard and salt. Mix with a whisk.
  2. Pour water into a saucepan, sit the bowl on top and cook over high heat. Stir regularly with a whisk. Slowly, the eggs will coagulate.
  3. Prepare the bread while the eggs are cooking.
  4. Heat the olive oil in a frying pan. Arrange the slices in the pan and brown over high heat. When the eggs are cooked, turn off the stove.
  5. Spread the scrambled eggs on the bread and season with freshly ground black pepper.
  6. Garnish with a few sprigs of the herbs.

Chef's Tips

Stop cooking the eggs while they are still creamy, as the eggs will overcook from the heat.