Savory Chive & Gruyère Scrambled Eggs

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.

Elevated scrambled eggs with rich Gruyère cheese, fresh chives, and a touch of Dijon for a creamy, flavorful breakfast that’s ready in 12 minutes. This American-inspired recipe (high protein), ready in about 12 minutes, combines large eggs, Gruyère cheese, 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 320 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: 7 min Serves 2 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Crack 4 large eggs into a bowl, add 1/2 tsp salt, 1/8 tsp black pepper, and 1/2 tsp Dijon mustard. Whisk vigorously until fully combined and slightly frothy.
  2. Step 2: Melt 1 tbsp unsalted butter in a non-stick skillet over medium-low heat until bubbly but not browned. Pour in egg mixture, then immediately reduce heat to low.
  3. Step 3: Gently stir eggs with a silicone spatula in slow, sweeping motions for 3-4 minutes, allowing them to set slowly without scrambling too much. Stop stirring when eggs are mostly set but still slightly moist (about 70% done).
  4. Step 4: Remove skillet from heat, add 1/2 cup shredded Gruyère cheese and 3 tbsp finely chopped chives, stirring until cheese melts and eggs are evenly coated. Let sit for 1 minute to finish cooking without overcooking.

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