Scrambled Eggs

Prep time: 5min

Total time: 10min

Serves 2

eggs

2 tbsp

18% cream

30 mL

1/4 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

Per serving (1/4 of the recipe):

calories

270

fat

24 g

saturated fat

12 g

carbs

1 g

protein

13 g

cholestrol

410 mg

fibre

1 g

sodium

500 mg

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.
Add butter to a large non-stick or cast iron skillet over medium-low heat; swirl around until butter melts.
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.
Transfer to plate and garnish with fresh chives (if using); serve with toast.

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