Ingredients for Easter Scrambled Eggs 1950
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How to Make Easter Scrambled Eggs 1950
- In a medium bowl, whisk together 4 large eggs, 2 tablespoons heavy cream, 1/4 teaspoon salt, and a pinch of black pepper until lightly frothy.
- Gently stir in 2 tablespoons chopped fresh chives and 1/2 teaspoon chili sauce (or to taste).
- Melt 1 tablespoon butter (or less, to taste) in a non-stick skillet over medium-low heat.
- Pour the egg mixture into the skillet. Cook, stirring gently and frequently with a spatula, until the eggs are set but still slightly moist (about 5-7 minutes).
- Serve immediately and enjoy your retro Easter brunch!
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
3g
Fat
88g
Carbs
0g