Scrambled Eggs

  • Prep Time: 5 min
  • Total Time: 10 min
  • Serves: 2

Ingredients

  • 4 eggs
  • 2 tbsp 18% cream 30 mL
  • ¼ tsp sea salt 1 mL
  • freshly ground pepper to taste
  • dash hot sauce (optional)
  • 2 tbsp butter 30 mL
  • 1 tbsp finely chopped fresh chives for garnish (optional) 15 mL

Directions

  • Step 1

    Into a medium bowl, add eggs, cream, salt, pepper and hot sauce (if using); whisk until slightly frothy and fully incorporated, about 30 sec. Set aside.

  • Step 2

    Add butter to a large non-stick or cast iron skillet over medium-low heat; swirl around until butter melts.

  • Step 3

    Pour in egg mixture; using a heatproof silicone spatula, stir continuously until eggs are mostly cooked through, about 3 minutes. Do not allow to dry out. Remove from heat while a tiny bit of wet egg remains in the cooked egg; eggs will continue to cook in their own heat.

  • Step 4

    Transfer to plate and garnish with fresh chives (if using); serve with toast.

Tip

For dairy-free scrambled eggs, substitute cream for unsweetened soy, almond or rice milk, or water, and use olive oil instead of butter.

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Nutrition Facts

  • Per serving (¼ of the recipe)
  • Calories 270
  • Protein 13 g
  • Total fat 24 g
  • Sat fat 12 g
  • Cholesterol 410 mg
  • Carbohydrates 1 g
  • Fibre 1 g
  • Sodium 500 mg