Rouxbe

As someone who doesn't cook for himself, this recipe has proven to be the perfect gateway into cooking more complicated meals. I just really love these eggs. The Boursin is a nice change from regular cheese, and substituting whole grain toast for the Brioche (still can't find it anywhere) is amazing.

I've made these eggs 5 times in the last two weeks. It's nice to have a recipe I can prepare for my friends and have them think I actually know how to cook.

I found the Brioche at a French bakery on Granville Island. So if you live in Vancouver BC Canada, that is at least one place you can go!

I made this brunch for my parents and it was a easy and unstressful thing to prepare! I cooked the pancetta in the oven so I only had to concentrate on the one element on the stove (for the browning brioche and eggs). It was delicious!

Oh. Oh, my.

I'm known among friends for my breakfast eggs (scrambled with ham, green onions, cheese, and whatever else I decide to use that morning). I've been looking for an excuse to try Boursin, which I have to admit I've always looked at but never tried.

You've hit a home run with this one. Simple and elegant. Well done!

So there I was, stirring away at a pot of bubbling Red River cereal this morning, when LoML, who had nipped out to get the morning papers, sauntered into the kitchen with a dozen fresh, free range eggs, a couple of Cobbs croissants (okay - we live in Langley. Cobbs is as good as it gets at 7:30 am around here) and a tub of Boursin cheese. The healthy, wholesome, hot horse fodder that is Red River cereal went on the back burner -- I'll eat it tomorrow -- while he sliced and toasted the faux croissants, and scrambled the eggs with the cheese. Heaven on a lightly-warmed plate! Thank you, thank you, thank you!

Tomorrow I will be good and eat my wholesome whole grain cereal.

I just made these for brunch, they were so good. Boursin cheese is delicious. Thanks!

Come on. Give it a while. These are super. We served these to crew in the film industry when catering. Easy and delicous.

This reminds me the very popular TV ad saying "du pain, du vin et du BOURSIN"!
This was in fact the 1st TV ad in France about cheese. In 1968, 40 years ago!
The first Boursin was born in 1964.
Thanks Joe for this lovely recipe.

I made this delicious egg dish now for the 3rd time and I wow myself and my guests every time.
I whisk-scramble the eggs for extra creaminess and serve it on a crispy panfried potato nest, done with the Benriner “Doodle slicer”, for a lack of a better word. It looks great and the taste is 5*****.
Well done Joe!