By CountryLady on April 01, 2004
Photo by Bergy
Photo by Bergy
"A quick, delicious breakfast idea from Michael Bonacini of Binn's Restaurant."
Serving Size: 1 (199 g)
Servings Per Recipe: 1
"Just had this for breakfast. The cream added almost at the end really makes a different. I've always just added the cream in with the eggs. "
"This was SOOO GOOD! I love the hint about adding the cream after the eggs have started cooking. This made the eggs really creamy and I will be sure to remember this tip when making future scrambled eggs. Also loved the flavor the chives gave to this dish. Thanks so much for posting."
"These are really yummy creamy eggs. The name says & chives and you didn't have that in the recipe so I added 1 tblspn chopped garlic chives to this recipe. I do think the cream is what makes these eggs so delicious."
"These were very good, but they seemed a bit bland."
"I now have a new way to make scrambled eggs. These were sooo tender and creamy. (I have always mixed cream with the eggs BEFORE I cooked them.) Well, not anymore, the secret is to add the cream at the end just like the instructions say. Perfect texture and flavor. Thanks for sharing ANOTHER great recipe, CountryLady. "
"Delicious and so easy to make. Thank you for the very easy, specific directions. I will be making these often, thank you!"
"It's all in the timing, as far as the mushrooms and cream are concerned. Your recipe taught me how. Thanks."
"Excellent eggs. I used 2 tbsp fresh chives and cut the cream back to half & half not 35%- still delicious but I'll bet they would have been even creamier if I had used the suggested cream. Served with stir fry peppers and pan fried potatoes, toast & coffee Thanks Country Lady it's a do again recipe"