Scrambled Eggs with Cheddar and Chives

© Katherine Stetson

For four servings:

  • 8 large eggs
  • 2/3 cup grated sharp cheddar cheese
  • ¼ cup chopped fresh chives
  • ¼ cup half and half
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • sea salt to taste
  • freshly ground pepper, to taste

In a mixing bowl, whisk eggs and half and half until well combined.  Stir in the cheese and chives.

Heat a large skillet over medium heat and add butter and oil.  When hot, pour in eggs and stir gently until cooked to desired doneness.

Season with sea salt and pepper and serve immediately.

Copyright © Katherine Stetson, all rights reserved.