Description
These scrambled eggs are unbelievably creamy and luxurious. Perfect for a weekend brunch or a special breakfast.
Ingredients
Scale
- 4 large eggs
- 1 tbsp butter
- 2 tbsp cream
- Salt
- freshly ground black pepper
- chopped fresh herbs (optional)
Instructions
- Melt butter in a non-stick pan over very low heat.
- Beat eggs and cream together in a bowl; season with salt.
- Pour eggs into the pan and cook for 15 minutes over very low heat, continuously whisking and scraping the bottom with a spatula.
- Remove eggs from heat, slide onto a plate, season with freshly ground black pepper, and top with your favorite herb.
Notes
- For extra creamy eggs, use whole milk or heavy cream instead of light cream.
- Don’t overcrowd the pan; cook the eggs in batches for optimal creaminess and texture.
- Leftover scrambled eggs are best enjoyed within 1 day; refrigerate in an airtight container.
- Prep Time: 2 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Scrambling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1
- Sodium: 200
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 5
- Carbohydrates: 2
- Protein: 15
- Cholesterol: 300