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Prep Time
5 mins
Total Time
10 mins
Serves
2

Ingredients

4
eggs
2 tbsp
18% table 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

Method

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.

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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/2 of the recipe):
Calories:
270
Fat:
24 g
Saturated Fat:
12 g
Carbs:
1 g
Fibre:
1 g
Cholesterol:
410 mg
Protein:
13 g
Sodium:
500 mg