This was a new recipe for me, French creamed eggs. Gently fork-scrambled with heavy cream and then added to lightly sauteed mushrooms, peppers, and onion - not rocket science. What was intriguing was how he prepared the toast points. Here is the video -
My variation on a theme was to use Whole Foods sourdough bread browned in garlic-flavored rosemary-infused olive oil.
I must say, I enjoyed the bread much more than I did the eggs. There was nothing wrong with the eggs, just nothing to rave about either.
Tim
P.S. - I used much much less oil than was shown in the video. Essentially, just enough to coat the bottom of the skillet.
My variation on a theme was to use Whole Foods sourdough bread browned in garlic-flavored rosemary-infused olive oil.
I must say, I enjoyed the bread much more than I did the eggs. There was nothing wrong with the eggs, just nothing to rave about either.
Tim
P.S. - I used much much less oil than was shown in the video. Essentially, just enough to coat the bottom of the skillet.