These Easy Scrambled Eggs Will Make You Feel Like You’re in Paris

Breakfast is my favorite meal of the day, so I always try to think of fun and easy ways to upgrade it without breaking the bank or spending copious amounts of time cooking. Eggs are my go-to breakfast. Not only are they delicious, but they also keep me full for longer. This is super important during busy weekdays, as I sometimes don’t have time to eat a full meal again until the late afternoon.

Although delicious, I was getting bored of fried eggs on toast, so I tapped into my food history for ideas and inspiration. My dad is French, so I grew up eating the most delicious foods. One that stands out to me is the unforgettable ham-and-butter sandwich called jambon-beurre, which directly translates to “ham-butter.”

The perfect spread of butter, the sliced ham, plus my personal addition to the classic sandwich—and still an ode to the French—cheese. How could I resist? Why not recreate this delicious combo with eggs?

How to Upgrade Your Scrambled Eggs, French-Style

So, one morning, I seized the moment and tried something new. I added a generous slab of butter to the pan and let it heat up while I cracked two eggs into a bowl and whisked them with a fork.

Once the butter started to slightly crackle, I added the eggs to the pan, then sprinkled on shredded Gruyère cheese (my favorite) and ham cut into tiny bite-sized pieces.

Then, like when you make scrambled eggs, I used a rubber spatula to stir the eggs until they were no longer runny but light and fluffy. I checked to see if the cheese was melted before I quickly transferred the eggs onto a plate.

Of course, it’s important to finish the eggs off with a sprinkle of salt and pepper—Maldon flaky salt is a must if you are looking for an elevated texture and a pop in flavor.

And finally, to top it all off, I toasted a piece of baguette—you can use any kind of bread—and slathered it with butter to enjoy with my delicious eggs. And voilà! I took a bite of this masterpiece, closed my eyes, and could see the lines of café tables spilling onto the streets, hear the joyous laughter, and smell the freshly baked croissants—I was immediately transported to Paris.

Tips for Making the Best Scrambled Eggs

• Use a Hard Cheese: You can use cheddar, parmesan, gouda, or whatever hard cheese you prefer. Avoid soft cheeses, as they will change the consistency and texture of the scrambled eggs.
• Cut the Ham Into Small Pieces: I use prosciutto since I always have some in the fridge, but feel free to use whichever ham you prefer or have on hand. I cut it into quarter-inch pieces before adding it to the eggs.
• Don’t Stir if You Don’t Want To: If you would rather make an omelet, skip the stirring. Simply let the eggs cook enough to be folded in half with ease and then plop them onto a plate. I suggest adding salt and pepper before you fold the eggs. The inside should be cooked, yet soft and fluffy, with the melted cheese and ham as yummy treasures within.