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Simple Scrambled Eggs with Chives

Source of Recipe

From "It's Not Complicated" by Katie Lee


Recipe Introduction

"If you've ever been to France, or ordered scrambled eggs in a French restaurant, you know they do them right. The key is to cook them low and slow. Butter certainly helps as well. I like to sprinkle in some fresh chives and to serve them with toast (and more butter). Stir in a little cheese at the end, if that's your jam."

List of Ingredients

â—¦ 8 large eggs
â—¦ ½ teaspoon kosher salt
â—¦ 2 tablespoons unsalted butter
â—¦ 2 tablespoons chopped fresh chives


Recipe

Whisk together the eggs and salt.

Melt the butter in a cast-iron or nonstick skillet over medium-low heat, then add the eggs. Stir constantly; when curds start to form, reduce the heat to low. Cook for 15 to 18 minutes, stirring constantly, until the eggs are cooked but still a little wet. Sprinkle the chives over the top and serve.

Makes 4 servings