Description
Creamy Scrambled Eggs with Chives is a silky and rich dish that combines eggs and heavy cream for a delightful breakfast experience.
Ingredients
Scale
- 6 large eggs
- 1/4 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon unsalted butter
- 2 tablespoons fresh chives, chopped
Instructions
- In a medium bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined and slightly frothy.
- Heat a non-stick skillet over medium-low heat and add the butter. Allow it to melt and coat the bottom of the pan.
- Pour the egg mixture into the skillet. Let it sit undisturbed for about 30 seconds until the edges start to set.
- Gently stir the eggs with a spatula, pushing them from the edges toward the center. Continue to cook, stirring occasionally, until the eggs are softly set but still slightly runny. This should take about 4-5 minutes.
- Remove the skillet from the heat and let the residual heat finish cooking the eggs. Stir in the chopped chives just before serving.
Notes
- For a creamier texture, you can add an extra tablespoon of heavy cream.
- If you prefer a bit of cheese, fold in 1/4 cup of shredded cheddar or feta cheese just before the eggs are fully cooked.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 400mg