I keep Boursin soft cheese “Garlic and Fine Herbs” flavor in the door of my refrigerator almost always. Not something I like to run out of. I keep finding interesting things to try it in or on. It reminds me a lot of cream cheese, but much more intense flavor. I find it way too heavy all by itself, as a dip or spread. But I am really starting to like it in small amounts in a variety of odd places. This morning’s eggs is yet another example. Very tasty and not the usual frowns and winces from my husband who prefers plain eggs. So I thought I’d share this Induction friendly recipe with everyone. I’m going to try the “Chive and Onion” Boursin in my eggs next time! Boursin cheeses are usually found in the deli or specialty cheese section of better grocery stores.
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2 T. butter, unsalted
4 large eggs, beaten
1½ T. Boursin cheese, (I used Garlic and Herb flavor)
2 T. parsley, chopped
DIRECTIONS: Melt butter in a non-stick skillet over medium heat. Add Boursin cheese and stir to dissolve. Cheese will look like it’s curdling, but don’t worry, not a problem. Add all the parsley but 1 tsp. reserved for garnish. After 1 minutes, add beaten eggs and cook until done. Serve with garnish of remaining parsley.
NUTRITIONAL INFO: Makes 2 servings, each contains:
23 g fat
1.2 g carbs, .15 g fiber, 1.05 g NET CARBS
13.1 g protein
165 mg sodium