There is something so incredibly chic about enjoying a breakfast or brunch dish at dinner time—especially when having company over! It takes people by surprise and with a sense of delight, transforming “just another dinner party” into a relaxed occasion. With the menu change there’s usually a palpable mood-change—guests let their guard down and the dinner party goes from regular, to memorable. The power of food always amazes me.
My Eggs Provençal is just the dish to change up your dinner party dynamic. It is a flavorful combination of eggs, cream, cheese, and lots of fresh herbs. I love to serve it with an arugula salad tossed in my French Bistro Vinaigrette, Roasted Savory Carrots, a crusty store-bought Baguette, and a dry Champagne or Rosé.
To enhance the chic-factor, I set my table with simple white plates, flatware, and linen napkins, scatter plenty of scentless white votive candles around the table, and use simple juice glasses filled with red or orange roses to add some drama! Best of all, this elegant dinner comes together in well under an hour. Happy cooking!
Ingredients (serve 6)
- Eggs – 12 extra-large
- Olive Oil – 3 tablespoons
- Yellow Onion – 1 medium, ¼-inch diced
- Kosher Salt – 2 teaspoons, divided
- Black Pepper – 3 teaspoons, divided
- Garlic – 6 cloves, finely minced
- Butter – 2 tablespoons, unsalted
- Mozzarella Cheese– 1 cup, shredded
- Rosemary – 2 tablespoons, fresh, finely minced
- Thyme – 3 tablespoons, fresh, finely minced
- Arugula – 3 cups, pre-washed
- Parmesan Cheese – freshly grated, for garnish, Parmigiano-Reggiano recommended
- In a large bowl crack the eggs and whisk vigorously until the whites and yolks are completely incorporated and the mixture is a pale yellow. Set aside.
- In a large sauté pan set over medium heat, heat the olive oil. Once hot add onions and season with 1 teaspoon of salt and 2 teaspoons of cracked black pepper. Sauté for 7 to 9 minutes or until translucent and slightly tender. Next, add the garlic and sauté for another 1 to 2 minutes. Reduce the heat to medium-low. Add the butter to the center of the pan and melt.
- Next, add the shredded mozzarella to the egg mixture, then add the rosemary, thyme, 1 teaspoon of salt, and 1 teaspoon of cracked black pepper. Whisk vigorously to thoroughly mix and immediately pour into the center of the sauté pan.
- Gently stir the eggs, constantly scraping the bottom and sides of the pan with a spatula. The mixture will slowly come together and begin to thicken. Remove from the heat after about 8 minutes, when the eggs are wet-looking and gooey, but no longer runny. Continue to gently stir off the heat for another minute.
- Next, transfer the eggs to the center of a serving platter. Garnish with arugula and big shavings of Parmigiano-Reggiano cheese.
- Serve immediately.