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Prep Time
5 mins
Total Time
10 mins
Serves
2

Ingredients

4
eggs
2 tbsp
18% table cream
30 mL
¼ tsp
sea salt
1 mL
freshly ground pepper to taste
dash hot sauce (optional)
2 tbsp
butter
30 mL
1 tbsp
finely chopped fresh chives for garnish (optional)
15 mL

Directions

Step 1

Into a medium bowl, add eggs, cream, salt, pepper and hot sauce (if using); whisk until slightly frothy and fully incorporated, about 30 sec. Set aside.

Step 2

Add butter to a large non-stick or cast iron skillet over medium-low heat; swirl around until butter melts.

Step 3

Pour in egg mixture; using a heatproof silicone spatula, stir continuously until eggs are mostly cooked through, about 3 minutes. Do not allow to dry out. Remove from heat while a tiny bit of wet egg remains in the cooked egg; eggs will continue to cook in their own heat.

Step 4

Transfer to plate and garnish with fresh chives (if using); serve with toast.

Tip

For dairy-free scrambled eggs, substitute cream for unsweetened soy, almond or rice milk, or water, and use olive oil instead of butter.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
Per serving (1/2 of the recipe):
Calories:
270
Fat:
24 g
Saturated Fat:
12 g
Carbs:
1 g
Fibre:
1 g
Cholesterol:
410 mg
Protein:
13 g
Sodium:
500 mg
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