Scrambled eggs with mushrooms and Boursin cheese

  • Preparation 5 min
  • Cooking 10 min
  • Freezing I do not suggest



  • 10 large eggs
  • 1/4 cup 3.25% milk
  • 150g Le Migneron cheese, grated (or other semi-soft cheese)
  • 75g (1/2 package) Boursin cheese, garlic and fine herbs
  • 2 tbsp. butter
  • 1 shallot, finely chopped
  • 1 package (114g) shiitake mushrooms, sliced
  • Fresh chives for serving
  • Salt and freshly ground pepper



  • In a large bowl, add eggs, milk and Le Migneron cheese, then season with salt and pepper. Beat with a whisk for 2 minutes. Crumble in Boursin cheese and mix gently. Set aside.
  • In a large non-stick skillet heated over medium heat, melt butter.
  • Add shallot and mushrooms and season with salt and pepper. Cook for 3 to 4 minutes, stirring. Reduce heat to low.
  • Add eggs and mix. Cook for 3 to 4 minutes, stirring gently with a heatproof maryse spatula, scraping the bottom in a circular motion. Remove eggs while still wet, as cooking will continue afterwards. Garnish with fresh chives!