Name: Classic scrambled eggs with chives
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 serving
Ingredients: 2 large eggs; 6 large egg whites; 1/4 tsp salt; 1/4 tsp black pepper; 1 1/2 tbsp fresh chives, finely chopped; 1 slice sourdough bread; 1 tsp salted butter

Nutrition

Per serving

484 calories

Protein: 42g; 35% of calories
Carbs: 43g; 36% of calories
Fat: 15g; 29% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 5 min

In a medium bowl, whisk the whole eggs, egg whites, salt, and pepper until very well combined and no streaks of white remain. Stir in most of the chopped chives, reserving some for garnish.
Toast the slice of sourdough until golden and crisp. Spread half the butter over the warm toast and set aside.
Melt the remaining butter in a 10-inch nonstick skillet over medium-low heat. Pour in the egg mixture and cook, stirring and folding slowly and constantly with a heat-resistant spatula, until the eggs form soft, creamy curds that are just set but still glossy, about 6 to 8 minutes. Remove the pan from the heat immediately. Done when set and glossy, 160°F.
Transfer the scrambled eggs to the plate beside the buttered sourdough. Sprinkle with the remaining chives.

Nutrition

Ingredients

Instructions

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