Name: Classic scrambled eggs with chives
Prep time: 10 min
Total time: 10 min
Yield: 1 serving
Ingredients: 2 large eggs; 6 large egg whites; 3/4 tsp salt; 1/2 tsp black pepper; 1 tbsp salted butter; 2 tsp fresh chives, minced; 1 slice sourdough bread, thick

Nutrition

Per serving

550 calories

Protein: 42g; 31% of calories
Carbs: 43g; 32% of calories
Fat: 23g; 38% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 0 min

In a medium bowl, whisk together the whole eggs, egg whites, salt, and pepper until the mixture is uniform and no streaks remain.
Toast the sourdough slice until golden. Spread with half of the butter while warm and set aside.
Melt the remaining butter in a 10-inch nonstick skillet over medium-low heat. Pour in the egg mixture and let sit for 20 seconds. Using a heat-resistant spatula, gently push and fold the eggs from the edges toward the center to form soft curds. Continue folding for 4 to 6 minutes until the eggs are mostly set but still look glossy and slightly wet. Done when eggs are glossy and slightly wet, 165°F.
Transfer the eggs immediately to the plate next to the toast. Sprinkle with the minced chives and serve.

Nutrition

Ingredients

Instructions

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