Quick Scrambled Eggs with Chives and Toast
Fluffy scrambled eggs with fresh chives, served with a slice of whole-wheat toast for a quick and energizing breakfast.
Ingredients
- •2 large eggs
- •1 tablespoon milk or cream (optional)
- •1/4 teaspoon salt
- •Pinch of black pepper
- •1 teaspoon unsalted butter or olive oil
- •1 tablespoon fresh chives, finely chopped
- •1 slice whole-wheat toast
Dietary Info
Instructions
- 1
In a small bowl, whisk together the eggs, milk or cream (if using), salt, and pepper until just combined and slightly frothy.
- 2
Heat the butter or olive oil in a small non-stick skillet over medium-low heat until melted and shimmering.
- 3
Pour the egg mixture into the hot skillet. Let it sit undisturbed for about 30 seconds until the edges begin to set.
- 4
Using a rubber spatula, gently push the cooked edges of the eggs towards the center, tilting the pan to allow the uncooked egg to flow underneath. Continue to gently fold and push the eggs until they are mostly set but still slightly moist and creamy. Do not overcook.
- 5
Remove the skillet from the heat, stir in the fresh chives. Serve immediately with the slice of whole-wheat toast.
- 6
While the eggs are cooking, toast your slice of whole-wheat bread to your desired crispness.
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