Scrambled Eggs with Sour Cream

Scrambled Eggs with Sour Cream

Scrambled eggs are an all-time breakfast favorite. This ultra-easy recipe turns out fabulous scrambled eggs every time. Serve them for your Easter breakfast or brunch and everyone will be egg-static. In our Easter morning spread we partner the scrambled eggs with country ham and red-eye gravy. But of course they'd be wonderful with bacon, sausage, pancakes or any breakfast staples.

Recipe from The Food Channel

Scrambled Eggs with Sour Cream

Scrambled eggs are an all-time breakfast favorite. This ultra-easy recipe turns out fabulous scrambled eggs every time. Serve them for your Easter breakfast or brunch and everyone will be egg-static. In our Easter morning spread we partner the scrambled eggs with country ham and red-eye gravy. But of course they'd be wonderful with bacon, sausage, pancakes or any breakfast staples.

Recipe from The Food Channel
Recipe from The Food Channel
Ingredients
  • 8   extra-large eggs
  • 3/4  cup half-and-half
  • 3/4  teaspoon kosher salt
  • 1/4  teaspoon freshly ground pepper
  • 2   tablespoons unsalted butter, divided
  • 3   ounces sour cream
  • 1   tablespoon minced fresh chives
Related Video
What is Aioli--Counter Intelligence

Aļoli is a garlic mayonnaise, originally from the Provence region of France. It's used as a condiment for potatoes, fish, and vegetables.

Directions
1. 
Whisk the eggs in a bowl with half-and-half, salt and pepper.
2. 
Heat 1 tablespoon butter in a large saute pan. Add the eggs and cook them over medium-low heat, stirring constantly, until the desired doneness. Off the heat, add the sour cream, chives and the remaining 1 tablespoon butter.
Comments
Back to Top