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Scrambled Eggs with Olive Oil and Chives

The prerequisite is that you cannot use cheap, grocery store eggs. You need farm fresh eggs or at least something equivalent such as Vital Farms or Jeremiah Cunningham's Eggs. How about this, for you city folk--whatever you buy should cost at least $4 and up to $6. Now, you're talking good eggs. And if you have never added cream to your scrambled huevos, let this not be the first and last time. These eggs are eggstra special. But, then again, so are you.
Course Breakfast, Main Course
Cuisine Italian
Keyword eggs
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings 1
Author The Cowgirl Gourmet got this recipe concept from Michael Symon's commercial promoting his show Cook Like An Iron Chef


  • 1 tablespoon butter or vegan butter
  • farm fresh eggs whisked
  • teaspoon heavy cream
  • Drizzle extra virgin olive oil
  • Chives finely diced, for garnish
  • kosher or sea salt and freshly ground pepper to taste


  1. Heat a non-stick or copper skillet over medium-high heat. Add the butter and when it is completely melted, take the pan off the burner and roll the pan around so the butter coats the entire surface.

  2. Place the pan back on the burner and when the butter starts to sizzle, add the whisked eggs.

  3. Let the eggs sit undisturbed for 15-20 seconds or so and then begin to move the eggs from the outer edges toward the center of the pan and then roll the pan to redistribute the eggs so they coat the surface again.

  4. With the spatula, create lovely curds until the eggs are cooked to your liking.

  5. When the eggs are done, put them on a plate and drizzle with olive oil, sprinkle with kosher or sea salt, black pepper and chives.

  6. Serve immediately and then start talking about when you can make this dish again.