Creamy Scrambled Eggs with Chives and Toast
A classic French-inspired breakfast featuring soft, creamy scrambled eggs enhanced with fresh chives, served alongside perfectly toasted bread.
Ingredients
- •4 large eggs
- •2 tablespoons unsalted butter
- •2 tablespoons heavy cream (or milk)
- •1 tablespoon fresh chives, finely chopped
- •Salt to taste
- •Freshly ground black pepper to taste
- •4 slices of your favorite bread (sourdough or brioche recommended)
Dietary Info
Instructions
- 1
Crack the eggs into a medium bowl. Add the heavy cream (or milk), a pinch of salt, and a pinch of black pepper. Whisk gently with a fork until just combined, being careful not to over-whisk.
- 2
Melt the butter in a non-stick skillet over medium-low heat. Once the butter is melted and slightly foamy, pour in the egg mixture.
- 3
Allow the eggs to set slightly for about 30 seconds without stirring. Then, using a rubber spatula, gently push the cooked egg from the edges towards the center, tilting the pan to allow uncooked egg to flow underneath.
- 4
Continue to gently fold and push the eggs, cooking them slowly until they are soft, creamy, and just set. This should take about 3-5 minutes. Remove from heat immediately to prevent overcooking.
- 5
While the eggs are cooking, toast the bread to your desired crispness.
- 6
Stir in the fresh chives into the scrambled eggs. Taste and adjust seasoning if necessary.
- 7
Serve the creamy scrambled eggs immediately alongside the warm toast.
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