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Scrambled Eggs with Sour Cream


  • 8 extra-large eggs
  • 3/4 cup half-and-half
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons unsalted butter, divided
  • 3 ounces sour cream
  • 1 tablespoon minced fresh chives

Prep Time:

5 minutes

Cook Time:

10 minutes



Scrambled eggs are an all-time breakfast favorite. This ultra-easy Scrambled Eggs with Sour Cream Recipe turns out fabulous scrambled eggs every time. Serve them for your Easter breakfast or brunch and everyone will be egg-static. We partnered the scrambled eggs with country ham and red-eye gravy. But of course they’d be wonderful with bacon, sausage, pancakes or any breakfast staples.

Why Try? This recipe is so easy, yet so delicious, and it works great with a crowd. So, if you’re having guests staying over, this will be an excellent choice, and will make everyone happy. You can easily double it to feed a larger gathering.

Foodie Byte: The sour cream adds a wonderful richness to the recipe. It’s a real difference-maker!


  1. Whisk the eggs in a bowl with half-and-half, salt and pepper.
  2. 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.

Nutritional Information

Calories 207, Carbohydrates 2g, Cholesterol 306mg, Fat 17g, Fat Calories 154, Fiber 0.04g, Protein 11g, Saturated Fat 9g, Sodium 370mg. Daily Values: Calcium 90.93mg 9%, Phos 194.22mg 19%, Copper 0.06mg 3%, Zinc 1.18mg 8%, Panto 1.29mg 13%, Biotin 15.87mcg 5290%, Iodine 44.97mcg 30%, Magnesium 13.85mg 3%, Iron 1.37mg 8%, Vitamin B6 8%, Vitamin C 1%, Vitamin B12 14%, Vitamin D 17%, Vit E-a-Toco 4%, Vitamin A 15%. Percent Daily Values are based on a 2,000 calorie diet.