On a blustery morning in January 2006, I found myself famished for breakfast after an overnight flight to Paris. I dropped my bags at the hotel, walked down a quiet side street off the Avenue des Champs-Élysées and stumbled upon an intimate omelette and crêpe spot. With just seven antique wood tables for customers, I watched as two women stood in worn aprons in the center — cracking eggs, sprinkling cheese, and turning crêpes at an early 20th century cast iron wood burning cook stove.

As I took in the delightful setting, I was at a loss for how to navigate this gem of a cultural eatery. So when one of the women came for my order I simply replied, “quelque chose.”

What I got were the best scrambled eggs I have ever had in my life — moist, fluffy, well-seasoned, with fresh herbs and cheese. For years I have tried to imitate those eggs, to no avail. But on a recent morning when the craving for my Parisian eggs came over me I did my best to pay homage with what I had handy in the kitchen. The result ended up being a delectable surprise. Enjoy!

Ingredients:

• 3 eggs
• 1/2 teaspoon Kosher salt
• 2 tablespoons unsalted butter
• 2 tablespoons crème fraîche
• 2 teaspoons chives, chopped

Instructions:

• Crack eggs into a medium bowl.
• Add salt and whisk.
• Place a skillet on the stove over very low heat.
• Add butter.
• After butter melts, pour eggs into pan.
• Using a rubber spatula gently move the eggs across the pan (low and slow is key here).
• Cook at very low heat until the eggs are scrambled, approximately 10 minutes.
• Remove pan from heat and add crème fraîche and chives. Fold gently to ensure both are incorporated.
• Serve immediately.