Scrambled Eggs with Sour Cream
Recipe from
The Food Channel
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.
Ingredients
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8 extra-largeeggssee savings
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3/4 cuphalf-and-halfsee savings
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3/4 teaspoonkosher saltsee savings
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1/4 teaspoonfreshly ground peppersee savings
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2 tablespoonsunsalted butter, dividedsee savings
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3 ouncessour creamsee savings
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1 tablespoonminced fresh chivessee savings
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.
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