- Level
- very easy
- 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
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
- 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