Ready to elevate your scrambled eggs? Anthony Bourdain’s secret is adding sour cream! This simple trick creates irresistibly creamy scrambled eggs—even if they’re slightly overcooked. With just four ingredients and 15 minutes, you can whip up this flavorful dish. Pair these creamy eggs with a glass of iced coffee topped with sweet cream cold foam and a slice of hearty rye toast for the ultimate breakfast or a cozy Sunday brunch.
INGREDIENTS
- 1/2 cup sliced bacon (optional, see note below)
- 4 eggs, whisked
- 1/8 tsp sea salt
- 1/8 tsp pepper
- 2 Tbsp chopped chives
- 2 Tbsp sour cream
INSTRUCTIONS
- Heat a medium or large nonstick pan over medium-low heat.
- Pour the whisked eggs into the pan, stirring slowly and constantly until curds begin to form.
- Once the eggs are set, remove from heat and stir in the sour cream, chives, and season with salt and pepper to taste.
NOTES
- Tip: Use a spatula to gently scramble the eggs. Slowly push the larger curds to the side, allowing the uncooked part to flow to the pan. You can use small circles or a figure-eight motion for best results.
- To add bacon:
- Fry the bacon until crispy in a nonstick pan over medium-high heat. Slice into thin strips.
- Spoon out some of the bacon grease, leaving a bit in the pan to cook the eggs.
- Pour the whisked eggs into the pan with the bacon, cooking over medium-low heat. Stir constantly with a rubber spatula until curds form and eggs are set.
- When the eggs are done, gently fold in the sour cream and chives. Top with freshly ground pepper, if desired. Enjoy the ultimate scrambled eggs!
