- 6 local high-quality eggs
- 2 tbsp heavy cream
- 1 tbsp butter
- Maine sea salt
- fresh chive flowers
- spinach, roughly torn
- 2 tbsp goat cheese
About Creamy Scrambled Eggs w/ Spinach & Goat Cheese
Learn to make an old French recipe for creamy scrambled eggs, also known as oeufs brouillés. Find out how to keep large curds from forming, the key to this recipe's success. Read the STUFF magazine article on Chef Tim's commitment to local, farm fresh ingredients.
About Tim Wiechmann
Tim Wiechmann of T.W. Food restaurant was raised in Massachusetts, but many of his formative years were spent in Switzerland, Austria, Germany and France. Cooking (and good eating!) began at a young age. It was at the third grade bake sale that Tim knew he liked to cook and was ready to contribute. This passion that he had in grade school, has never faded, and as soon as he was old enough to work, the long dishwashing summers ensued. By age 20, he was attending Le Cordon Bleu in Paris, and worked a summer at La Truffe Noire. In his twenties and early thirties, he worked many restaurant jobs from Aujourd'hui at the Four Seasons Boston to his first Head Chef position at the stoves of a tiny, successful restaurant called Ten Tables. More recently, he and his wife Bronwyn moved back to Paris. There he had the good fortune of working under Alain Passard of Arpège, Alain Soliveres at Taillevent and Joël Robuchon at his Atelier - all of whose cuisine he admires tremendously and incorporates into his own style.
Recipe
Ingredients
How-to
- Combine 5 eggs with 1 yolk. Discard the excess whites
- Melt butter in a high-rim saucepan, add the egg mixture, cheese and 1 tbsp of butter and whisk over med-low heat. (vigorously). The mix will set up slowly. Do not allow large thick curds to form on the bottom or sides of the pan. The eggs should curdle to small grains
- At this point, move the pan off the heat and add the heavy cream to cool the mass and stop any continued cooking. Taste and season
- Over medium heat, sauté spinach and chive flower with a sprinkle of salt until you have a wilted green salad
- In a deep bowl or cup, or martini glass, cover with the eggs, add a dollop of the spinach and sautéed chive blossom and serve
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