SCRAMBLED
EGGS WITH CREAM CHEESE AND CHIVES.

Low and slow eggs with cream cheese folded in. The softest, richest scramble.

At a Glance

Ingredients

• eggs 3 large
• cream cheese 1 tbsp
• salted butter 1 tbsp
• fresh chives, snipped small bunch
• salt and black pepper to taste
• toast or crackers to serve

Method

1. 01

   Whisk

   Crack the 3 large eggs into a bowl and beat them thoroughly with a pinch of salt until completely uniform.

2. 02

   Low and slow

   Melt 1 tablespoon of salted butter in a small non stick pan over the absolute lowest heat. Pour in the eggs and stir constantly with a rubber spatula, scraping the bottom and sides to form soft curds. This should take 5 to 7 minutes. Do not rush it.

3. 03

   Finish

   When the eggs are just barely set and still look slightly wet, remove the pan from the heat. Fold in 1 tablespoon of cream cheese so it melts from the residual heat. Top with a small bunch of snipped fresh chives and black pepper.