Scrambled Eggs
Prep time: 5min
Total time: 10min
Serves 2
4
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
Directions
-
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.
Tip
For dairy-free scrambled eggs, substitute cream for unsweetened soy, almond or rice milk, or water, and use olive oil instead of butter.
