Creamy Scrambled Eggs with Cottage Cheese (Gordon Ramsay Style)
These aren’t your average scrambled eggs— Creamy Scrambled Eggs with Cottage Cheese are velvety, rich, and inspired by Gordon Ramsay’s famous technique. The inclusion of cottage cheese creates impossibly creamy eggs with a protein boost that keeps you satisfied until lunch!
Why We Love These Creamy Scrambled Eggs with Cottage Cheese
My latest obsession is these creamy eggs with cottage cheese, Gordon Ramsay style! Or as the French would call them, “oeuf brouillé,” meaning softly scrambled eggs. This cottage cheese eggs recipe elevates ordinary scrambled eggs into fluffy scrambled eggs with an unbelievably creamy texture while boosting the protein content for the perfect high protein breakfast.
The trick is to cook them on low heat, to keep stirring, and remove the pan on and off from the heat, so the eggs can continue to cook but remain creamy. Just take your time, be patient, and enjoy the process of making these delicious scrambled cottage cheese eggs!
Ingredients You Need
- Eggs: Use large, whole eggs. This recipe makes enough just for one serving, so if you want more simply double or triple the recipe!
- Butter: Use a high quality butter for the best flavor. The butter added at the end creates a glossy finish and stops the cooking process!
- Cottage Cheese: This is our secret weapon—it adds incredible creaminess and extra protein without making the eggs taste like cottage cheese. Alternatively, you can use farmer cheese!
- Salt & Pepper: To taste.
- Paprika: Just a pinch adds subtle warmth and complexity.
- Chives: These add a mild onion flavor and beautiful color contrast.
- To serve: I like to serve my creamy scrambled eggs with cottage cheese piled high on some mashed avocado on toast, and topped with shredded parmesan cheese!
How to Make Cottage Cheese Scrambled Eggs
- Whisk Eggs: In a bowl, whisk together the eggs, cottage cheese, salt, black pepper, and paprika until fully combined.
- Stir Continuously While Cooking: Place the pan over medium-low heat and add 1/2 tbsp butter. Stir continuously with a rubber spatula, making sure to scrape the bottom and sides as the eggs start to thicken.
- Take On & Off Heat: Every 30 seconds, remove the pan from the heat while continuing to stir. After 10 seconds off the heat, return it to the heat and repeat the process. This prevents overcooking and keeps the eggs creamy.
- Add More Butter: When the eggs are nearly set but still soft and slightly runny, add the remaining 1/2 tbsp butter. Stir gently until just cooked through but still glossy and silky. Remove from heat immediately.
- Serve & Enjoy: Spoon the scrambled eggs over mashed avocado on toast, sprinkle with freshly grated Parmesan cheese and chopped chives. Serve immediately for the best texture and flavor.
Tips for Success
- Cook the scrambled eggs low and slow. Use medium-low heat on a non stick pan, and take your time. Rushing scrambled eggs is the most common mistake that results in dry, chewy eggs.
- Use the On-Off heat technique! The key to success for Ramsay’s method is removing the pan from heat while continuing to stir, preventing overcooking and creating small, delicate curds.
- Take the eggs off the heat when they still look slightly underdone. Residual heat will continue cooking them to perfection!
- Begin with a cold pan rather than preheating—this allows for more control over the cooking process and you will be less likely to overcook your creamy scrambled eggs with cottage cheese!
Serving Suggestions
The serving options for these creamy scrambled eggs with cottage cheese are seriously endless! I like to serve it on toast, so here are some easy ideas for serving on toast:
- Classic Avocado Toast Base: Spread mashed avocado on sourdough or whole grain toast as a nutritious foundation.
- Smoked Salmon: Layer thinly sliced smoked salmon between the avocado and eggs for an elevated brunch option.
- Toasted Brioche: For an indulgent weekend breakfast, serve on buttered brioche toast.
You can also serve these high protein cottage cheese scrambled eggs without toast, with various breakfast sides like million dollar bacon or homemade popovers!
Frequently Asked Questions
Scrambled eggs are best enjoyed immediately after cooking. They don’t reheat well as they can become rubbery, so it’s best to make only what you’ll eat right away.
Yes, but full fat cottage cheese will produce creamier results. Low-fat versions work but may not create the same luxurious texture.
Feel free to blend the cottage cheese with the eggs before adding the chives and cooking the eggs. Then, you will have completely smooth scrambled eggs!
More Breakfast Recipes to Try
- Starbucks Potato Cheddar Chive Bakes
- Zucchini Corn Quiche
- Spring Oeufs en Cocotte
- Broccoli Cheddar Crustless Quiche
- Trio of Greens and Bacon Quiche
Creamy Scrambled Eggs with Cottage Cheese Recipe
Ingredients
- 2 eggs
- 1 tbsp butter divided
- 1/4 cup cottage cheese
- salt and black pepper to taste
- pinch of paprika
- freshly chopped chives
To Serve:
- mashed avocado on toast
- freshly grated Parmesan cheese
Instructions
- In a bowl, whisk together the eggs, cottage cheese, salt, black pepper, and paprika until fully combined.
- Place the pan over medium-low heat and add 1/2 tbsp butter. Stir continuously with a rubber spatula, making sure to scrape the bottom and sides as the eggs start to thicken.
- Every 30 seconds, remove the pan from the heat while continuing to stir. After 10 seconds off the heat, return it to the heat and repeat the process. This prevents overcooking and keeps the eggs creamy.
- When the eggs are nearly set but still soft and slightly runny, add the remaining 1/2 tbsp butter. Stir gently until just cooked through but still glossy and silky. Remove from heat immediately.
- Spoon the scrambled eggs over mashed avocado on toast, sprinkle with freshly grated Parmesan cheese and chopped chives.
- Serve immediately for the best texture and flavor.
