On my tiny little back porch in my apartment I have 3 little planters, and every summer I plant an assortment of herbs that flourish for those first few warm months. Then winter comes and it is survival of the fittest to see who can make it to springtime. The basil always dies first. Basil is an amazing herb but is sort of a wimp when it comes to cold weather. Mint is my prize fighter. Every year it shrinks up and sheds brown leaves and I think it’s totally dead until spring comes and then it regrows with a vengeance.
However, this year the new winner is my chive plant. This little guy hung on with green stalks all through the winter, but now that it’s spring it’s really starting to take over it’s little planter home. I can feel it reaching out over the box like it wants to go play somewhere. Somewhere like…my scrambled eggs?
I have always been a big fan of scrambled eggs with chives. Something about that mild onion flavor just works magic with plain old eggs. However, I felt a little adventurous yesterday and decided to try adding sour cream, thinking maybe it would mimic one of my favorite potato chips. I was surprised to find that the tanginess of the sour cream actually sort of vanishes after cooking, but the eggs are fluffy and creamy in a way that is heavenly. I wish I could think of better words to describe how much I loved this simple recipe, but probably the best thing would be for you to just try it yourself.
Sour Cream and Chive Scrambled Eggs
As you can tell by the pictures, I cooked this recipe with two eggs. However, I’m writing out the directions with one egg so that you can easily multiply everything for the amount of eggs you need.
1 teaspoon sour cream
1-2 stalks fresh chives, cut into pieces
1/8 teaspoon salt
1 tablespoon olive oil
Wisk together egg, sour cream, chives and salt in a bowl. Heat the olive oil in a pan over low heat and add in the egg mixture. Gently stir and flip over until eggs are cooked to desired consistency, 1-3 minutes. Add in some toast and have a lovely breakfast.