Boursin Scrambled Eggs

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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.  If you haven’t yet tasted this cheese, or tried this egg recipe, you really must!  The flavor is just amazing!  Very tasty and it did not get the usual frowns and winces from my husband (who prefers plain eggs).  So I thought I’d share this Induction friendly recipe with you today.  Boursin cheeses are usually found in the deli or specialty cheese section of your grocery store.


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 sprinkled with the remaining parsley.

NUTRITIONAL INFO:    Makes 2 servings, each contains:

262 cals, 23g fat, 1.2g carbs, 0.15 g fiber, 1.0 g NET CARBS, 13g protein, 165 mg sodium

If you’re not familiar with Boursin cheese, it’s a soft cheese that comes in a foil wrapper in a little box that looks something like this: HerbBoursin

2 thoughts on “Boursin Scrambled Eggs

    1. Yes, I, too, found the boursin brought something extra special to the everyday cream cheese/chive version of eggs. Maybe it’s the garlic in the cheese? So glad you enjoyed them!

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