Name: Spiral Folded Eggs
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 servings
Cuisine: European
Ingredients: 3 large eggs; 1 tbsp heavy cream; 1/2 tbsp butter; Salt, to taste; Freshly ground black pepper, to taste; 2 slices sourdough bread; 1 tbsp olive oil; Flaky sea salt, for garnish; 1 tsp chives, finely chopped, for garnish; 1 tbsp soft cheese (e.g., Boursin or cream cheese), for garnish

1

In a bowl, crack the eggs and add the heavy cream, salt, and pepper.

2

Whisk everything together until fully combined and uniform in color.

3

Pour the egg mixture through a fine-mesh sieve into another bowl. This will ensure a silky smooth texture.

4

Heat a non-stick skillet over high heat to get it hot, then immediately reduce the heat to medium-low.

5

Add butter to the warm pan and swirl to coat the bottom.

6

Pour the strained egg mixture into the pan.

7

Using a spatula, gently push the cooked eggs from the edges toward the center, creating folds. Continue this motion while rotating the pan to form a spiral or rosette shape.

8

Cook until the eggs are mostly set but still soft and creamy in the center. Be careful not to overcook.

9

Carefully slide the spiral eggs onto a plate.

10

In a separate pan, heat olive oil and toast the sourdough slices until golden and crisp.

11

Serve the eggs with the toasted sourdough. Garnish with flaky sea salt, more black pepper, and optional chopped chives or soft cheese.