Recipe courtesy of Michael Symon
Scrambled Eggs
Total:
8 min
Prep:
3 min
Cook:
5 min
Yield:
1 serving
Level:
Easy
Total:
8 min
Prep:
3 min
Cook:
5 min
Yield:
1 serving
Level:
Easy

Ingredients

  • 3 large eggs
  • 4 tablespoons unsalted butter
  • Pinch kosher salt
  • Fresh chives, for garnish
  • Extra-virgin olive oil, for drizzling
  • Serving suggestion: Serve with roasted tomatoes and peasant bread.

Directions

Crack the eggs into a large bowl and whisk together until light and airy. 

Melt the butter in a medium skillet over low heat. Add the eggs to the pan and wait about 10 seconds for them to start to set up. Swirl them with a rubber spatula to create soft curds. Season with salt and continue swirling until the curds are set but still a little wet. 

Garnish with chives, and drizzle with extra-virgin olive oil.

Serve with roasted tomatoes and peasant bread.

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