Scrambled Eggs with Chives and Asiago
Elevate your breakfast game with these luxurious Scrambled Eggs with Chives and Asiago, a dish that balances simplicity with sophistication. Featuring rich, creamy eggs whisked with a touch of heavy cream and gently folded over low heat for an irresistibly soft texture, this recipe is a true indulgence. The fresh, herbaceous flavor of chopped chives pairs perfectly with the nutty, slightly tangy Asiago cheese, creating a wonderfully balanced, savory profile. Finished with a buttery sheen and ready in under 15 minutes, this recipe is perfect for both busy mornings and leisurely brunches. Serve these gourmet scrambled eggs alongside crusty bread or a mixed greens salad for a dish that’s as elegant as it is easy to prepare. Perfect keywords: scrambled eggs with chives, Asiago cheese recipe, gourmet breakfast ideas, quick egg recipes.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons heavy cream
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon unsalted butter
- 2 tablespoons chives
- 0.25 cups Asiago cheese
Instructions
Crack the eggs into a medium-sized mixing bowl, then add the heavy cream, salt, and black pepper. Whisk the mixture vigorously until well-combined and slightly frothy.
Finely chop the chives and set aside. Grate the Asiago cheese if not pre-shredded.
Heat a non-stick skillet over medium-low heat and add the unsalted butter. Allow the butter to melt and coat the bottom of the pan evenly.
Pour the egg mixture into the skillet and let it sit undisturbed for about 15-20 seconds, allowing the edges to set slightly.
Using a silicone spatula, gently push the eggs from the edges toward the center, folding them over themselves. Continue to cook and fold slowly, ensuring the eggs cook evenly and maintain a soft texture.
When the eggs are almost set but still slightly runny, sprinkle in the chopped chives and grated Asiago cheese. Gently fold them into the eggs, allowing the cheese to melt slightly.
Remove the skillet from the heat just before the eggs are fully cooked, as they will continue cooking with residual heat. Serve immediately, garnished with additional chives if desired.
Nutrition Facts
Calories |
364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 429 mg | 143% | |
| Sodium | 604 mg | 26% | |
| Total Carbohydrate | 2.2 g | 1% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 0.5 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 275 mg | 21% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 174 mg | 4% | |
*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.
