Savory Herb-Flecked Scrambled Eggs with Chives
Eggs cooked to creamy perfection with fresh herbs and chives, ideal for a simple weekend breakfast. This American-inspired recipe, ready in about 9 minutes, combines 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 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.
Ingredients
- 6 large eggs
- 2 tbsp heavy cream
- 1/4 cup, finely chopped fresh chives
- 1 tbsp, chopped fresh dill
- 1 tbsp butter
- 1/4 tsp salt
- pinch black pepper
The nonstick pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Crack eggs into a bowl, add heavy cream, salt, and pepper. Whisk vigorously until uniformly pale yellow and slightly frothy.
- Step 2: Melt butter in a nonstick skillet over medium-low heat until foaming subsides. Pour in egg mixture, then gently fold with a silicone spatula as eggs begin to set, creating soft curds.
- Step 3: Continue folding gently for 2-3 minutes until eggs are just set but still moist and creamy, not dry. Stir in half the chopped chives and dill. Transfer to plates immediately, sprinkle with remaining herbs, and serve while hot.
