Not only does this simple and effortless dish act as a blank canvas for its endless opportunities of flavor profiles, but can be served for any meal of the day. I love it at breakfast with a slice of fresh bread and steaming cup of coffee, and lunch or dinner with a Dijon vinaigrette salad with a crisp glass of rosé. It’s approachable, quick to whip together, and can be equal parts nutritious and beautiful for the palate.

While I always appreciate one that’s loaded with lots of veggies and cheese and my husband prefers his with some meat in the mix, my favorite is when it’s uncomplicated with only a few ingredients. The key to the perfect texture is cooking it on low heat and plating it just before the middle firms up.

Bon Appétit!

Ingredients:

• 1 Tablespoon butter
• 3 eggs
• Generous pinch of salt
• 1 Tablespoon crème fraiche
• 2 Tablespoon chopped chives + extra to garnish

In a non-stick pan, melt the butter. Meanwhile, whisk the eggs together until the yolks and whites are fully blended. Add the crème fraîche, chives, and salt and continue whisking until the crème fraîche is mixed well into the eggs. Pour into the pan with melted butter and move it around until it covers the entire pan. Cook on low heat and watch closely, pulling it once the middle barely firms up. Fold into thirds and plate immediately. Garnish with chives.