Rich Scrambled Eggs for Those Not Afraid of Fat Content
Indulge in the ultimate breakfast indulgence with these rich scrambled eggs, crafted for those who embrace bold flavors and creamy textures. This luxurious recipe combines six fresh large eggs, velvety heavy cream, and a generous dose of unsalted butter to create the creamiest scrambled eggs you've ever tasted. The secret to their luscious decadence lies in the addition of sharp cheddar cheese, melted seamlessly into the eggs for a rich, tangy finish. Cooked over low heat for the perfect texture and topped with fresh chives for a pop of brightness, these silky eggs pair beautifully with buttered toast or crispy bacon. In just 10 minutes, you’ll transform everyday breakfast into a gourmet experience brimming with flavor and comfort. Perfect for weekend brunches or anytime cravings strike, this recipe is a celebration of taste that’s unapologetically rich.
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Recipe Information
Ingredients
- 6 pieces large eggs
- 3 tablespoons heavy cream
- 4 tablespoons unsalted butter
- 1 cup cheddar cheese (sharp or mild, grated)
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper (freshly ground)
- 2 tablespoons chives (optional, finely chopped)
Instructions
Crack the eggs into a medium-sized mixing bowl. Add the heavy cream, salt, and freshly ground black pepper. Whisk vigorously until the eggs are fully combined and slightly frothy.
Set a nonstick skillet over low heat and add the butter. Allow it to melt slowly, ensuring it doesn't brown.
Once the butter is melted and slightly bubbling, pour the egg mixture into the skillet.
Using a silicone spatula, stir the eggs continuously with light, sweeping motions, scraping the bottom and sides of the pan as the eggs begin to set. Maintain low heat to keep the eggs creamy and avoid overcooking.
When the eggs are about 75% cooked (still soft and slightly runny), sprinkle the grated cheddar cheese evenly over the top. Continue to stir gently, allowing the cheese to melt and incorporate into the eggs.
Once the eggs are fully cooked yet still creamy and soft, remove the skillet from the heat immediately to avoid overcooking.
Serve the scrambled eggs hot, garnished with finely chopped chives if desired. Pair with buttered toast or a side of crispy bacon for the ultimate indulgence.
Nutrition Facts
Calories |
1422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.1 g | 166% | |
| Saturated Fat | 70.0 g | 350% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1405 mg | 468% | |
| Sodium | 2344 mg | 102% | |
| Total Carbohydrate | 10.9 g | 4% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.0 g | ||
| Protein | 64.6 g | 129% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 989 mg | 76% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 528 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
