Creamy, slow-cooked scrambled eggs are my go-to dish when I feel like pampering myself. I adore eggs for breakfast, lunch, or dinner. Yes, you can absolutely make scrambled eggs in a frying pan over high heat and have them ready in a flash. These are not those.
I whisk the eggs with heavy cream and grated Swiss cheese, and season with salt and pepper and a touch of nutmeg. Then I cook them low and slow, in a double boiler over low heat, using first a whisk and then a spatula to catch every single speck of egg in the pan. The gentle, indirect heat allows the eggs to form small, creamy curds as they cook, which combine with the melting cheese for beautifully soft and silky results. I serve them piping hot with a sprinkle of fresh herbs.
