Scrambled Eggs with Boursin Cheese
from Houston Chronicle

The secret doesn't lie in the copious amounts of cheese, butter, and cream added (though they certainly don't hurt), but instead the cooking method: stirring the eggs over a double boiler set over medium heat. Try this French inspired method, especially if you're a fan of scrambled eggs, and you'll be spoiled for life. Serve with Toasted Brioche Bread and Tomato Jam

12 large eggs
6 tablespoons water
1/2 cup heavy cream
2 teaspoons kosher salt
Freshly ground black pepper, added to taste
2/3 cup Boursin cheese (almost 1 package of cheese)
6 tablespoons unsalted butter
Fresh Brioche bread, sliced and lightly toasted
Tomato Jam, at room temperature

1. Using a large mixing bowl and a wire whisk, beat eggs with cream and water until ingredients are thoroughly incorporated. (I like to whisk them fairly well so no streaks of egg white are apparent.) Season with salt and pepper. Last, add Boursin cheese broken off in small pieces (don't worry about any clumps, the cheese will melt as it cooks).

2. Set a double-boiler, the bottom pan filled halfway with water, over medium heat. When water has reached a simmer, place butter in the upper pan to melt. Alternatively, you can use a nonstick sautè pan set over medium-low heat. When butter has melted add egg mixture and stir eggs continuously yet slowly with a wooden spoon over steady but low to medium heat. Continue cooking until eggs have reached the desired point of dryness, anywhere from 10 to 15 minutes. Serve alongside buttered and toasted brioche bread and tomato jam.

Serves 6.