5 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

This is a wonderful, slightly creamy egg dish. The chopped parsley gives it tons of great color! If you can't find creme fraiche in your grocery store, just combine 1 tablespoon of buttermilk with 1 cup heavy whipping cream. Stir together and pour into a jar. Very lightly screw the lid on and let sit for 5 to 8 hours. This it can be refrigerated for 10 to 14 days.

TnM
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified

Directions

  • Beat eggs in a bowl with an electric mixer until thick and frothy, 1 to 2 minutes. Fold in parsley, black pepper, salt, and white pepper.

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  • Melt butter and olive oil together in a nonstick skillet over medium heat; reduce heat to low. Cook and stir egg mixture in hot butter and oil until eggs begin to set, about 1 minute. Stir in 1 tablespoon creme fraiche; cook and stir until eggs are set, 2 to 3 minutes more. Transfer to a plate and garnish with remaining creme fraiche.

Nutrition Facts

651 calories; 62.8 g total fat; 660 mg cholesterol; 1349 mg sodium. 4.8 g carbohydrates; 20.7 g protein; Full Nutrition


Reviews (5)

Read All Reviews

Most helpful positive review

Rating: 5 stars
07/30/2016
Try a tablespoon of heavy cream per egg and beat with a whisk just until the egg is blended well. I like thinly sliced green onion blades and minced jalapeno for flavor enhancement. When I have leftover boiled crawfish tails I add a generous amount to blast the taste into outer space.

Most helpful critical review

Rating: 1 stars
12/06/2015
The spices are way too much for the 3 eggs called for in the recipe and it looks nothing like the picture. It turned out green/gray with all the parsley and pepper and tasted like i just liked a creamy spoonful of pepper. Maybe it's supposed to be for a dozen eggs?
(5)
5 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
12/06/2015
The spices are way too much for the 3 eggs called for in the recipe and it looks nothing like the picture. It turned out green/gray with all the parsley and pepper and tasted like i just liked a creamy spoonful of pepper. Maybe it's supposed to be for a dozen eggs?
(5)
Rating: 4 stars
05/29/2015
This was very tasty but I did feel that 3 tablespoons of fat was a bit much so I halved it and it was still very creamy & rich. I definitely will make this again!
(1)
Rating: 5 stars
07/30/2016
Try a tablespoon of heavy cream per egg and beat with a whisk just until the egg is blended well. I like thinly sliced green onion blades and minced jalapeno for flavor enhancement. When I have leftover boiled crawfish tails I add a generous amount to blast the taste into outer space.
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Rating: 4 stars
09/30/2015
Very good. I eliminated the salt and it was still just fine!
Rating: 4 stars
04/06/2017
I have made this a few times and after the first time it is clear that the amount of the ingredients is wrong. 2 Tbs of parsley flakes is WAY TOO MUCH for 3 eggs. I changed it to 2 tea spoons and put less of both salt and pepper. Turned out way better!