
Scrambled Eggs with Sour Cream
Course:
Breakfast, Eggs
Cuisine:
American
Yield:
6
Time:
Prep Time: 5 minutes,
Cook Time: 10 minutes
INGREDIENTS:
- 8 extra-large eggs
- ¾ cup half-and-half
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground pepper
- 2 tablespoons unsalted butter, divided
- 3 ounces sour cream
- 1 tablespoon minced fresh chives
DIRECTIONS:
- Whisk the eggs in a bowl with half-and-half, salt and pepper.
- Heat 1 tablespoon butter in a large sauté 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.