Recipe: Yummy Scrambled eggs with chives on sourdough

Scrambled eggs with chives on sourdough. In medium bowl, beat eggs, chives, salt and pepper with fork or wire whisk until well mixed. The secret to moist scrambled eggs lies in gentle heat. By starting eggs cooking in liquid, you slowly raise their temperature without overheating.

Try our Eggs with Chive Flowers. Keywords: Fluffy scrambled eggs, asparagus and eggs, How to make scrambled eggs with cheese, Best scrambled Outside of these fluffy scrambled eggs with goat cheese, here are a few more of our favorite easy brunch recipes This recipe for Chinese scrambled eggs is made with Chinese garlic chives. These go very nicely with egg, but you can use regular chives as well. You can have Scrambled eggs with chives on sourdough using 7 ingredients and 4 steps. Here is how you cook that.

Ingredients of Scrambled eggs with chives on sourdough

1. You need 2 of eggs.
2. It's of Chives chopped.
3. You need 1 dash of Milk.
4. Prepare of Salt.
5. It's of Pepper.
6. You need of Oil (a drop).
7. Prepare of Sourdough.

Melt butter in heavy medium nonstick skillet over medium heat. Sprinkle with more fleur de sel and pepper. Garnish with whole chives, if desired. scrambled eggs with sourdough, chives, and goat cheese. Photo about Scrambled eggs on sourdough bread with chive and cheese.

Scrambled eggs with chives on sourdough instructions

1. Add eggs, milk, salt, pepper and chives to a bowl. Lightly whisk everything together..
2. Heat frying pan with a dash of oil..
3. Add egg mixture and stir it a few times until eggs become scrambled..
4. Serve it on toasted sourdough. Enjoy!.

Custardy soft-scrambled eggs, creamy ricotta, and tangy chives (inspired by the Ships Biscuit at Saltie in Williamsburg, Brooklyn) on good bread comes together in The crunch of the bread (I opted for a honey-and-sunflower seed variety that works just as well as sourdough) paired with lashings of milky. Chef Bruno Davaillion from Bullion in Dallas, TX shows us how to make scrambled eggs, French style. I have always been a massive fan of scrambled eggs. Scrambled Eggs with Spinach and Parmesean. These open-faced sourdough toasts are calling your name.

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