Best Sour Cream Scrambled Eggs Recipes

Sour Cream Scrambled Eggs image

Provided by Food Network

Time 10m

Yield 1 serving

Number Of Ingredients 5

1 tablespoon sour cream
2 large eggs
Kosher salt and freshly ground black pepper
1 teaspoon butter
1 tablespoon chopped chives

Steps:

Mix together the sour cream and eggs in a small bowl. Sprinkle with salt and pepper and mix well.
Melt the butter in a nonstick pan over medium-low heat. Add the eggs and gently scramble. Remove from the heat, sprinkle with the chives and serve.

Herbed Yellow Pepper Scrambled Eggs with Chive Sour Cream on Brioche image

Yield Serves 2

Number Of Ingredients 9

2 small brioches (about 4 by 3 inches or four 1/2-inch-thick slices from a brioche loaf
5 large eggs, beaten lightly
1 1/2 teaspoons chopped fresh chives
1/4 teaspoon finely chopped fresh tarragon leaves
1 tablespoon unsalted butter
1 yellow bell pepper, cut into 1/4-inch dice
2 tablespoons sour cream
freshly ground black pepper
Accompaniment:Chive Sour Cream

Steps:

Preheat oven to 350°F.
If using small brioches, cut off tops (about 1 inch). On baking sheet arrange tops and bottoms of brioche, cut side up, or slices from loaf in one layer. Toast brioche in middle of oven until golden.
While brioche is toasting, in a bowl lightly whisk together eggs, chives, and tarragon. In a non-stick skillet heat butter over moderate heat until foam subsides and cook bell pepper, stirring, until softened. Add eggs and cook, stirring, until just cooked through, about 3 minutes. Stir in sour cream and pepper and salt to taste and cook, stirring, until just heated through.
Divide brioche and eggs between 2 plates and top with Chive Sour Cream.

Scrambled Eggs with Sour Cream image

Provided by Russ Myers @Beegee1947

Categories Eggs

Number Of Ingredients 7

8 - xl eggs
3/4 cup(s) half-and-half
3/4 teaspoon(s) kosher salt
1/4 teaspoon(s) freshly ground pepper
2 tablespoon(s) unsalted butter, divided
3 ounce(s) sour cream
1 tablespoon(s) minced fresh chives

Steps:

Whisk the eggs in a bowl with half-and-half, salt and pepper. Heat 1 tablespoon butter in a large sauté pan. Add the eggs and cook them over medium-low heat, stirring constantly, until the desired doneness.
Off the heat, add the sour cream, chives and the remaining 1 tablespoon butter.