Can you really make better scrambled eggs? Oh yes, you can!
- 4-6 eggs
- 1T butter
- 2T heavy cream
- 2T chives, chopped (fresh, if you've got 'em!)
- 1/2t Kosher salt
First, start off cracking your eggs in a bowl; whisk together with a fork, and don't add any water or milk.
In a non-stick pan on low-medium heat, pour in the eggs and start cooking, stirring frequently. When they are loosely cooked (but still semi runny), add the butter, cream, salt and chives and mix together.
Cook a few moments longer, but leave them a little looser than your normal run-of-the-mill scrambled eggs.
Serve hot with bacon, toast and how about a nice Mimosa made with some Asti or Brut from Market Alley Wines. You'll never think of Sunday brunch eggs in the same way again!