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A MESSAGE TO OUR CUSTOMERS ON COVID-19 Read More
Level
very easy
Prep Time
5 min
Total Time
10 min
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

Directions

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.

Tip

For dairy-free scrambled eggs, substitute cream for unsweetened soy, almond or rice milk, or water, and use olive oil instead of butter.

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Nutritional Facts

Per:
Calories:
270
Fat:
24
Saturated Fat:
12
Monounsaturated Fats:
Trans:
Trans:
Carbs:
1
Fibre:
1
Sugar:
0
Sugar Alcohols:
Cholesterol:
410 mg
Protein:
13
Iron:
Sodium:
500 mg
Potassium:
0
Calcium:
Omega 3:
Omega 6:
Vitamin A:
Vitamin C: