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
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  • 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
Whisk the eggs in a bowl with half-and-half, salt and pepper.
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.
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