- 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.
Tips
For dairy-free scrambled eggs, substitute cream for unsweetened soy, almond or rice milk, or water, and use olive oil instead of butter.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
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
