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Author: Ann Styles

Prep time: 5 mins | Cook time: 10 mins | Total: 15 mins | Serves: 2

These ultra-creamy scrambled eggs are elevated with a mix of heavy cream and crème fraîche, creating a silky texture that melts in your mouth. Sautéed mushrooms add a rich, earthy flavor, while fresh chives provide a bright, herby finish. Paired with turkey ham and toasted sourdough, this dish is a brunch masterpiece that’s both indulgent and comforting.

Instructions

1. In a medium bowl, whisk together the eggs, heavy cream, and ¼ tsp salt.
2. In a non-stick skillet over medium heat, add 2 Tbsp butter and cook mushrooms until soft. Add salt and pepper, to taste. Transfer to bowl and set aside.
3. In the same skillet, warm turkey ham for 1–2 minutes on each side. Remove from the skillet and set aside.
4. Return skillet to heat and melt 1 Tbsp butter. Pour in the egg mixture. Stir continuously with a spatula, whisking the eggs gently as they cook and form fine curds. This slow cooking process (about 5-6 mins) will make the eggs ultra-creamy.
5. When the eggs are nearly set but still creamy, quickly whisk in crème fraîche and gently fold in the sautéed mushrooms and stir until combined.
6. Remove the eggs from the heat. Stir in 1 Tbsp butter until melted.
7. Garnish with fresh chives and shaved truffles.
8. Serve immediately with turkey ham and toasted sourdough or brioche on the side.