Retro Hotel Scrambled Eggs with Chives

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A classic breakfast dish elevated with fresh chives and a touch of cream for velvety, fluffy eggs. This American-inspired recipe, ready in about 15 minutes, combines large eggs, heavy cream, fresh chives into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 280 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 10 min Serves 2 American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Crack 4 large eggs into a bowl, add 2 tbsp heavy cream, 1/4 tsp salt, and 1/4 tsp black pepper; whisk until well combined and slightly frothy.
  2. Step 2: Melt 1 tbsp unsalted butter in a non-stick skillet over medium-low heat until bubbling but not browned.
  3. Step 3: Pour the egg mixture into the skillet and let it sit for 10 seconds without stirring to set slightly at the bottom.
  4. Step 4: Gently stir the eggs with a rubber spatula in slow, sweeping motions, allowing uncooked portions to flow to the bottom, until the eggs are softly set and still moist (about 3-4 minutes total).
  5. Step 5: Remove from heat and stir in 2 tbsp finely chopped fresh chives, then serve immediately.

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