Recipes ยท 4 min read
Creamy Farm Egg Scramble With Chives
A gentle, slow cooked scramble that lets truly fresh eggs taste like themselves.
Fresh eggs need very little help. Low heat, a little butter, and a patient hand turn four eggs into the creamiest breakfast on the table.
What you need
This serves two with toast alongside. A nonstick or well seasoned pan keeps the curds soft.
- 4 fresh pastured eggs
- 1 tablespoon butter
- 1 tablespoon cream or whole milk
- Pinch of salt and fresh cracked pepper
- 1 tablespoon chopped chives
- Buttered sourdough toast to serve
Cook it slowly
Whisk the eggs with the cream until the color is even. Melt the butter in a cold pan over low heat, then pour in the eggs.
Stir constantly with a spatula, pulling the eggs from the edges to the center. Take the pan off the heat while they still look slightly loose.
Season at the end
Salt the eggs after cooking so they stay tender, then fold in the chives and a little pepper.
Spoon them over warm toast. A pinch of our seasoning blend or a bit of shredded cheese makes it feel like a small celebration.
