▪️3 Eggs▪️1 Pinch Salt▪️1 Tbsp Butter▪️1 Tbsp Crème Fraiche (or sub sour cream)▪️1 Slice Brioche or Sourdough Toast▪️Parsley, minced▪️Maldon Salt▪️
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1️⃣ Crack eggs into a bowl, season with kosher salt, and whisk. (While it is perfectly fine to beat the eggs using a fork, Chef Keller prefers using a whisk.)
2️⃣ Pass eggs through a fine mesh sieve
3️⃣ Set the nonstick pan over very low heat. Add butter and pour in the eggs.
4️⃣ As the eggs start to set, gently scramble using a rubber spatula. Remove the pan from the heat before the eggs are completely done, or they will continue to cook.
5️⃣ Stir in the crème fraiche and immediately spoon onto the toast. Complete with Italian parsley and Maldon salt.
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⏲15 minute total prep + cook time
