Upgrade your basic breakfast with this creamy egg recipe from chef Eric Ripert of Le Bernadin.
Ingredients
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3 large eggs, lightly beaten
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1 tablespoon unsalted butter
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3 tablespoons whole milk or heavy cream
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1 tablespoon chopped chives
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2 slices country bread, toasted
Directions
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In a small bowl, lightly beat the eggs. Heat butter in a small saucepan over medium heat until foamy. Add eggs and cook, whisking, until they begin to set; gently whisk in milk and chives. Remove from heat and serve with toasted bread.