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DigiBites: The Next Best Thing To Breakfast In Provence

Photo: Epicurean Exchange

Bonjour, 24/680 Food Lovers!

Just a quick check in from Provence!
Recipe from this morning to share with you all as we continue our 3-country adventure.
Think of us while you make it!
Merci beaucoup,


Oeufs Berouillés Lents avec du Chèvre et des Herbes (Slow-Scrambled Eggs with Goat Cheese and Herbs)

6 whole eggs
2 tablespoons butter
4 ounces fresh goat cheese
Sea salt (course French grey)
4 tablespoon fresh herbs (basil, chervil, parsley)

Method: Whip eggs. Heat butter over medium heat in a non-stick skillet until frothy. Add eggs; reduce heat to medium-low. Cook, slowly stirring constantly, until eggs begin to set, 3 – 4 minutes. Remove from heat; crumble 4 ounces goat cheese into eggs. Back on medium-low heat, continue to slowly stir until cheese is melted. Add the herbs, and season with salt. Cook until eggs are set, but still soft and creamy. Serve as soon as possible, with a final sprinkle of salt. Bon Appetit!


  1. Could use some of these (and someone to make it for me) right now. Have to go to work — maybe this weekend.

  2. Have everything but the sea salt on hand so I’m going to give this a whirl. Serve it with little triangles of toast and my jam!!

  3. Looks pretty good but I like my eggs a little more firm than that. Just cook them up a little longer I think – with toasted sourdough spears. The right goat cheese sounds essential.

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