“This is an extremely simple dish, but one that’s well worth mastering.  It’s delicious, can be made in just 5 minutes, and perfect for breakfast, brunch, or a late-night snack. Adding a little Boursin cheese and chopped chive transforms regular scrambled eggs into something special.”

     6 large eggs
     1/2t salt
     1.5T sweet butter
     1/2 cup crumbled Boursin cheese
     1 tablespoon chopped chives or scallions
     salt and freshly ground black pepper to taste

        Break the eggs in a bowl and whisk for a minute until their color is uniform and they start to foam lightly. Stir in the salt.

        Preheat a well-seasoned 8-9” cast iron or non-stick skillet over medium heat. When the skillet is hot, turn the heat up to its highest level and add the butter, swirling it around to coat the pan’s cooking surface. When the butter is 60% melted, a lump or two should still remain solid, add the beaten eggs.

        Wait a moment until eggs start to set at the edge of the skillet, then, using a spatula or flat wooden spoon, push and pull the eggs toward the center while tilting the skillet to distribute any runny parts. When the eggs are a little more than half set, mix in the crumbled Boursin cheese and 1T of the chives.

        Continue to turn and cook the eggs 30-45 seconds longer until they are just set and no liquid remains. Transfer to serving plates. Sprinkle with the remaining tablespoon of chives or scallions and add salt and pepper to taste.

        (Serves 2-3)

        Ed Schoenfeld, a restaurant consultant and Asian food expert, and his fiancée, Elisa Herr, a financial research editor who writes about business and food, cook and entertain frequently. They have recently written articles for Saveur and The Art of Eating.

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