Garlic Butter Cream Scrambled Eggs
Garlic Butter Cream Scrambled Eggs
Ingredients
- 2 tablespoons garlic, finely minced
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream
- 12 large eggs
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons chives, chopped, for garnish
- 4 slices bread, toasted, for serving
Instructions
- 1
Finely mince the garlic. This recipe calls for a generous amount of garlic to ensure a robust flavor.
⏱️ 3 min
- 2
In a non-stick pan, melt the unsalted butter over medium-low heat. Ensure the butter is fully melted but not browned.
⏱️ 1 min
- 3
Add the minced garlic to the melted butter in the pan. Sauté for about 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min
- 4
Pour the heavy cream into the pan with the butter and garlic. Stir to combine the liquids, allowing them to warm through for about 30 seconds.
⏱️ 1 min
- 5
Crack the large eggs directly into the pan with the butter, garlic, and cream mixture. Do not stir immediately.
⏱️ 1 min
- 6
Allow the eggs to set slightly for about 30 seconds, then begin to gently stir and fold the eggs with a spatula on medium-low heat. Continuously stir and scrape the bottom of the pan to create creamy curds.
⏱️ 4 min
- 7
Continue cooking and stirring until the eggs come together perfectly and reach your desired super creamy consistency. Remove from heat just before they are fully set, as they will continue to cook slightly from residual heat.
⏱️ 2 min
- 8
While the eggs are cooking, toast the slices of bread for serving.
⏱️ 3 min
- 9
Spoon the creamy garlic butter scrambled eggs onto the toasted bread. Season with freshly ground black pepper to taste and garnish generously with chopped chives.
⏱️ 1 min
- 10
Serve immediately and enjoy your rich, creamy, and garlicky scrambled eggs!
Kitchen Tools
Nutrition Facts (per serving)
Garlic Butter Cream Scrambled Eggs
- 2 tablespoons garlic, finely minced
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream
- 12 large eggs
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons chives, chopped, for garnish
- 4 slices bread, toasted, for serving
Instructions
- 1
Finely mince the garlic. This recipe calls for a generous amount of garlic to ensure a robust flavor.
⏱️ 3 min - 2
In a non-stick pan, melt the unsalted butter over medium-low heat. Ensure the butter is fully melted but not browned.
⏱️ 1 min - 3
Add the minced garlic to the melted butter in the pan. Sauté for about 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min - 4
Pour the heavy cream into the pan with the butter and garlic. Stir to combine the liquids, allowing them to warm through for about 30 seconds.
⏱️ 1 min - 5
Crack the large eggs directly into the pan with the butter, garlic, and cream mixture. Do not stir immediately.
⏱️ 1 min - 6
Allow the eggs to set slightly for about 30 seconds, then begin to gently stir and fold the eggs with a spatula on medium-low heat. Continuously stir and scrape the bottom of the pan to create creamy curds.
⏱️ 4 min - 7
Continue cooking and stirring until the eggs come together perfectly and reach your desired super creamy consistency. Remove from heat just before they are fully set, as they will continue to cook slightly from residual heat.
⏱️ 2 min - 8
While the eggs are cooking, toast the slices of bread for serving.
⏱️ 3 min - 9
Spoon the creamy garlic butter scrambled eggs onto the toasted bread. Season with freshly ground black pepper to taste and garnish generously with chopped chives.
⏱️ 1 min - 10
Serve immediately and enjoy your rich, creamy, and garlicky scrambled eggs!