Indulgent Chive Scrambled Eggs from ‘At My Table’
This week, we’re spotlighting recipes from At My Table: Vegetarian Feasts for Family and Friends by Mary McCartney (Sterling Epicure), a photographer and cookbook author. McCartney is also a founder, along with her father Paul McCartney and her sister Stella McCartney, of Meat Free Monday, a nonprofit that advocates for meat-free eating at least one day each week. Try making the recipe at home and let us know what you think!
Photo: Mary McCartney
Indulgent Chive Scrambled Eggs
Prep time: approximately 5 minutes
Cooking time: approximately 5 minutes (slightly longer if you are cooking for a large number of people)
How do you take an unbeatable classic like scrambled eggs and elevate it to something special? I have taken my inspiration from France. Using a whisk instead of a wooden spoon makes the eggs light and fluffy, and adding an herb, in this case chives, finishes the job beautifully. I love the added flavor and the pretty flecks of green.
Per person:
2 large free-range eggs
Sea salt and freshly ground black pepper, to taste
1 tablespoon butter (or dairy-free alternative)
2 tablespoons milk or cream (or soy cream for a dairy-free option)
1 tablespoon finely chopped fresh chives
Crack the eggs into a mixing bowl, season with a little salt and pepper, and beat with a hand whisk.
Melt the butter over medium heat in a saucepan large enough to accommodate the number of eggs you are preparing, with enough room to be able to stir without spillage.
When the butter is melted, add the well-beaten eggs to the pan and stir with a hand whisk—this will ensure the eggs maintain a light texture.
As soon as the eggs begin to set, add the milk or cream and the chopped chives. Continue to stir with the whisk until the eggs reach a creamy consistency. Serve immediately on hot buttered toast.
Reprinted with permission from At My Table: Vegetarian Feasts for Family and Friends by Mary McCartney (Sterling Epicure).
More vegetarian recipes to make at home:
Bulgur with Roasted Red Peppers, Chickpeas, and Spinach
