| Prep: 10 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 198 | 15g | 6g | 3g |
| sugars | fibre | protein | salt |
| 2.5g | 0g | 14g | 0.42g |
Rich, fluffy, and brimming with flavors that tell a tale of my blended Indian-American heritage – meet the star of my breakfast spread, Scrambled Eggs with Chives. Born to Gujarati parents in sunny California, the concept of fusion cuisine was a savory sonnet humming in every meal I’ve ever made. When that culinary symphony finds its rhythm in a recipe as homey and versatile as scrambled eggs, the result is a palette of indulgence underpinned by the wholesome goodness of a vegetable-based recipe.
A Harmony of Cultures on a Plate
My Scrambled Eggs with Chives intersects at the happy junction of my west coast style that values freshness and health, and the vibrant undertones of Indian flavors that echo my roots. While a traditional scrambled egg recipe is a staple in the American breakfast menu, the addition of fresh chives – a subtle nod to my household’s dedication to the fresh ingredients used in Gujarati cuisine – lends a delightful twist. The chives infuse their mild, onion-like flavor that pairs brilliantly with the creaminess of the eggs, truly transforming this dish into a gourmet delight.
Health Benefits and Perfect Pairing
Not only is this recipe a flavor sensation, but it’s also nutritious. The powerhouse of protein that eggs are, coupled with abundant vitamin K and other essential nutrients that chives bring, make this dish a health-filled, power-packed start of the day. The verdant freshness of chives is a versatile ingredient that comes with many health benefits.
This egg scramble works well alongside wholegrain toast or perhaps a light salad for those seeking a little extra greens. It’s a reimagined cousin to the famous British Scramble, and could proudly hold its place next to the classic Akhuri – Spicy Indian Scrambled Eggs.
Whether you’re warming up to a relaxed Sunday brunch, or need a quick yet savory weekday breakfast – Scrambled Eggs with Chives is an anytime delight that speaks volumes about the colorful confluence of two cultures, and their profound influence on my culinary journey.
What You’ll Need
- 12 large eggs
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons unsalted butter
- 1/2 cup chopped fresh chives
- 6 slices of toast, optional for serving
Method
Step One
Firstly, crack all 12 large eggs into a big bowl. Add 1/2 cup of milk, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Whisk everything together until the yolk and egg whites are fully combined.
Step Two
Next, melt 2 tablespoons of unsalted butter in a non-stick skillet over medium-low heat. Ensure the melted butter coats the entire surface of the skillet.
Step Three
Once the butter is completely melted, pour the egg mixture into the skillet. Let it cook undisturbed until the eggs start to settle around the edges, about 2-3 minutes.
Step Four
Start to stir the eggs gently from the edges towards the center, letting the liquid eggs flow under the cooked portions. Continue this gently stirring until the eggs are mostly cooked but still slightly runny.
Step Five
At this point, you should add your 1/2 cup of chopped fresh chives to the skillet. Stir well to ensure the chives are evenly distributed throughout the eggs.
Step Six
Continue cooking until the eggs are done to your liking. Be careful not to overcook as the eggs can become rubbery. Once done, remove from heat immediately.
Step Seven
Finally, serve the scrambled eggs hot alongside toasted bread if desired. Enjoy your Scrambled Eggs with Chives!
