“Breakfast at our house is the most important meal of the day. And these eggs are a staple, essential part of it. Served with thick cut bacon, sausage, ham, hashbrowns, grits, biscuits and gravy, it makes for a Southern style breakfast you’ll never forget.”
3 large brown eggs
1⁄2 teaspoonfresh chives, chopped
1⁄8 teaspoonblack pepper
1⁄4 tablespoonunsalted butter
1 teaspoonheavy cream (milk optional)
Combine all of the ingredients except butter until well blended.
Set aside egg mixture for 10 minutes.
Heat pan to medium-med high temperature.
Add butter to pan. Spread butter to cover bottom of pan until melted and beginning to sizzle.
Stir egg mixture again thoroughly.
Pour egg mixture into pan.
Let eggs begin to solidify along bottom of pan. With a spatula, consistently scrape the bottom of the pan in a gentle, even motion until eggs are firm and the moisture has disappeared from the surface of the eggs.