Andrea Buckett’s French Scrambled Eggs with Toast Points

Published: February 04, 2026 at 8:00AM EST

Elevated Hotel Breakfast

Ingredients1 slice of brioche bread or a good sourdough sandwich loaf1 tablespoon butter3 eggs2 tablespoons 35% cream1 tablespoon thinly sliced chivesSalt DirectionsToast the brioche until golden brown, cut off the crusts. Cut the toast into triangles.Add the eggs to a bowl and whisk. Season with salt and whisk again. Place a small pot over low heat. Add the butter. Pour in the eggs. Cook, slowly whisking the eggs almost continuously. This will encourage the eggs to heat slowly and allow for smaller curds to develop. Once the eggs begin to visibly tighten up into a thick custard like consistency, whisk in the cream to slow down the cooking process. Stir in half the chives. Remove from the heat immediately. Transfer the eggs to a small bowl and garnish with more chives. Serve with toast points