BEST SCRAMBLED EGGS WITH CHIVES
GOT MILK? NOPE!
Gone are the days where I make my scrambled eggs with milk. I’ve discovered (okay, my friend showed me) a much better combination to make the best scrambled eggs ever. So what do I replace the milk with? Sour cream.
Alright, so it’s nothing crazy. There’s probably a lot of people who make scrambled eggs like this. But hey, I’m going to share this recipe with you anyway because it’s freaking delicious and if you haven’t had it, you’re missing out.
I chose to pair these eggs with sourdough bread, fried truss tomatoes, and fried mushrooms. You can use whatever you like, but these do taste amazing paired with the scrambled eggs! Serves 4.
SO, YOU’LL NEED:
- 6 eggs
- 2 tbsp sour cream
- a small handful of chopped chives
- 1 tsp butter
- sea salt, to taste
- cracked pepper, to taste
- sourdough bread, sliced
- truss tomatoes
- Crack your eggs into a bowl. Add sour cream, and whisk.
- Heat butter in a frypan (or a skillet) on medium-low. Add the eggs, and stir gently. Once the eggs have started to get soft folds, add in the chives, sea salt, and pepper, and stir until they’re done.
- Serve on toasted sourdough bread with fried truss tomatoes and mushrooms.
That’s it! See, I told you it was simple. Eggs are such a quick and easy thing to make for breakfast, I think it’s important that you can perfect them for your exact taste. I actually have a couple of more scrambled egg recipes that I adore, so keep an eye out for them! How do you prefer your eggs? Scrambled on toast is my all time favourite, but I’d love to hear yours! Ooh, actually – I’m a big fan of egg salad, too. I just can’t choose.
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