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Scrambled eggs are an all-time breakfast favorite. This ultra-easy recipe turns out fabulous scrambled eggs every time. Serve them for your Easter breakfast or brunch and everyone will be egg-static. In our Easter morning spread we partner the scrambled eggs with country ham and red-eye gravy. But of course they’d be wonderful with bacon, sausage, pancakes or any breakfast staples.
Why try? This recipe is so easy, yet so delicious, and it works great with a crowd. So, if you’re having guests staying over, this will be an excellent choice, and will make everyone happy. You can easily double it to feed a larger gathering.
Foodie Byte: The sour cream adds a wonderful richness to the recipe. It’s a real difference-maker!
Ingredients
- 8 extra-large eggs
- 3/4 cup half-and-half
- 3/4 teaspoon kosher salf
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons unsalted butter, divided
- 3 ounces sour cream
- 1 tablespoon minced fresh chives
Preparation
- Whisk the eggs in a bowl with half-and-half, salt and pepper.
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Heat 1 tablespoon butter in a large sauté pan. Add the eggs and cook them over medium-low heat, stirring constantly, until the desired doneness. Off the heat, add the sour cream, chives and the remaining 1 tablespoon butter.
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