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fluffy scrambled eggs with sour cream on top of sourdough toast with fresh chives and fresh fruit on a plate.

Fluffy Scrambled Eggs With Sour Cream

Mimi Council
If you've never tried scrambled eggs with sour cream, you're in for a treat. These extra Fluffy Scrambled Eggs with Sour Cream make a great topping for toast or are amazing all on their own.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Cuisine American
Makes 3 servings
Calories 201 kcal

Equipment

  • Cast Iron Skillet
  • Spatula

Ingredients
  

  • 6 Organic Valley Large Eggs
  • 2 tablespoons Organic Valley Salted Butter
  • 1 tablespoon Organic Valley Sour Cream
  • 1 tablespoon chopped fresh chives
  • Salt and pepper to taste

Instructions
 

  • In a 10-inch cast iron skillet or nonstick skillet, add eggs and butter. Put over medium high heat.
  • Using a rubber spatula, stir eggs to break the yolks. Continue to stir the eggs and butter, scraping the sides and bottom of the skillet, until the butter melts. Reduce heat to medium low. Continue to stir eggs until they begin to cook and start to look fluffy. Once you don’t see anymore liquid, remove the skillet from the heat. The eggs will continue to cook a little from the heat of the skillet.
  • Add in the sour cream and stir to combine completely.
  • Add in the chopped chives, and season with salt and pepper to taste. Serve immediately.

Notes

Tips
  • Use the best organic eggs — Organic Valley Eggs! Also, use the best organic ingredients as this is a very minimal recipe, so using the best organic ingredients will give you the best tasting eggs. Make sure to get Organic Valley Butter and Organic Valley Sour Cream too.
  • I use a 10-inch cast iron skillet, but if you don't have that you can also use a pot or a frying pan as well. If you have nonstick, that is good too! Just don't use stainless steel as the eggs will stick so much more when using this type of pan.
  • This is a super easy breakfast to make for a crowd, as you double or even triple this recipe in the 10-inch cast iron skillet.
  • If you are going to serve with toast, make sure you have a sturdy toast to hold all these amazing eggs! I used organic sourdough and it was a nice thick piece.
High Altitude — Follow the recipe as noted.

Nutrition

Calories: 201kcalCarbohydrates: 1gProtein: 11gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 350mgSodium: 186mgPotassium: 132mgFiber: 0.03gSugar: 0.5gVitamin A: 777IUVitamin C: 1mgCalcium: 56mgIron: 2mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!