Breakfast
Creamy scrambled eggs
Soft, silky scrambled eggs cooked slowly in butter and finished with chives. Lovely on hot toast.
- 7 min2 prep · 5 cook
- EasyDifficulty
- 320 kcalper serving
Ingredients
2 servings
- Eggs4
- Butter20 g
- Single cream or milk1 tbsp
- Chopped chives1 tbsp
- bread, toasted2 slices
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Beat the eggs with a pinch of salt.
- 2
Melt the butter in a small non-stick pan over low heat and pour in the eggs.
- 3
Stir gently and constantly with a spatula, scraping the bottom, until just set but still glossy.
- 4
Take off the heat and stir in the cream, which stops the cooking.
- 5
Serve on the toast with chives and black pepper.
Tips and questions
- Why are my scrambled eggs rubbery?
- They were cooked too hot or too long. Take them off the heat while they still look slightly wet; they finish cooking on the plate.
- When should I add the salt?
- Either just before cooking or at the end. Salting the beaten eggs and leaving them to sit makes them watery.
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