Best Scrambled Eggs & Chives
Got milk? Nope!

8 0

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
6 eggs
2 tablespoons sour cream
2 grams chopped chives
1 teaspoon butter
sea salt
pepper
Optional
sourdough bread
truss tomatoes
mushrooms

Nutritional information

120.8
Calories
9g
Fat
8.5g
Protein
0.8g
Carbs
3.8g
Sat Fat
0.3g
Sugar

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Features:
  • VEGETARIAN

Scrambled eggs made with sour cream & chives - the BEST way to make them!

  • 10 minutes
  • Serves 4
  • Easy

Ingredients

  • Optional

Directions

Share

Gone are the days where I make my scrambled eggs with milk. I’ve discovered (okay, my friend showed me) a much better combination. So what do I replace the milk with? Sour cream.

Alright, so it’s nothing crazy. There’s probably a lot of people who make scrambled eggs like this. But hey, I’m going to share this recipe with you anyway because it’s freaking delicious and if you haven’t had it, you’re missing out.

I’ve stopped eating meat recently, so I needed something to go with my eggs that wasn’t bacon. So, I paired this recipe with some slices of sourdough bread, fried truss tomatoes, and fried mushrooms – and honestly, they were even better. I definitely recommend doing the same if you make this recipe – it’s perfect for a quick and easy breakfast!


Favourite Amazon Picks

(includes affiliate links)


Since creating this recipe, I’ve been experimenting with some more scrambled egg combinations. I’ve definitely got a couple of winners, so watch out for them! (There’s one in particular that I love.)

(Visited 96 times, 1 visits today)

Steps

1
Done

Crack your eggs into a bowl. Add sour cream, and whisk.

2
Done

Heat butter in a frypan (or a skillet) on medium-low. Add the eggs, and stir gently. Once the eggs have started to get soft folds, add in the chives, sea salt, and pepper, and stir until they're done.

3
Done

Serve on toasted sourdough bread with fried truss tomatoes and mushrooms.

Beca Jade

Founder of Lovely Fork. A 20-something year old girl living in Melbourne, Australia. Baby pescatarian as of 2017. Obsessed with leeks. And cats. I really love cats.

Recipe Reviews

Average Rating:
(4)
Total Reviews: 1
Jed

This is my go to breakfast on the weekends. it would be every day if i didnt get out of bed 5 minutes before i need to be at work. I approve of the sour cream. Rated 4/5 on the basis that there's no bacon in your picture :)

Mediterranean Pasta Salad | lovelyfork
previous
Mediterranean Pasta Salad
Cookie Cheesecake Squares | lovelyfork
next
Cookie Cheesecake Squares
Mediterranean Pasta Salad | lovelyfork
previous
Mediterranean Pasta Salad
Cookie Cheesecake Squares | lovelyfork
next
Cookie Cheesecake Squares

Leave a Reply