Chives and Cheese Scrambled Eggs – you get a lot of flavor from garlic and chives and a velvety and creamy texture from the milk, butter and tiny bit of cheese. You can use scrambled eggs in so many settings. Next to smoked salmon, or shrimp and white loaf, on whole grain bread after a good workout or on the Christmas breakfast table. You can eat it anytime.
Whenever we want to make a breakfast extra special, I usually bring this + perfect everytime bacon (see below). Maybe even bake my own whole wheat bread rolls. I usually eat it in bread form (no recipe of this yet, it’s my parents’ recipe and unsure if I can share it, haha…) but my whole wheat bread rolls are kind of the same deal. They are awesome with these chives and cheese scrambled eggs.
And if you fancy a sunny-side-up instead, why don’t you try this easy green shakshuka with pesto eggs? It is done in less than 20 minutes, feels so special but can be served even on a hectic weekday!
Chives and Cheese Scrambled Eggs
You want high quality, large free range eggs. Crack them in a small bowl and whisk vigorously together. I know not everyone thinks you should whisk before they hit the pan, but this works for me and this is my recipe, so. Go on, whisk. Add in a splash of milk, finely chopped fresh chives, salt, pepper and a little garlic powder. Wait with the cheese.
Heat a non-stick frying pan to medium and melt some butter in (yes, no oil here, the butter helps elevate the taste). Pour in the mixture. Wait a few seconds and using a wooden spoon or spatula lift and fold the mixture from the bottom. Wait a few seconds more, and then fold again. Continue this until the eggs are almost done (slightly runny in a few places), and then add in the grated cheese. Fold one more time and then they are done!
WITH EGGS WE NEED BACON: AN EASY WAY OF COOKING A LOT OF BACON
For that extra special breakfast, you need bacon. Bacon and eggs are like milk and cookies. Besties! And once I got the hang of bacon cooking, I actually enjoy it. Until some time last year, I always cooked bacon in a pan. A few strips at a time. More often than not, the fire alarm went on, roaring through the entire house. I got bacon smell, bacon steam and smoke everywhere, and I just didn’t like it. The bacon also often went too crispy and even burnt because I suck at cooking bacon.
If you are like me, or just want to cook more bacon at a time. I have a clever tip for you: oven bake the bacon. It is darn easy, and darn tasty. You can do other things while they cook, like these chives and cheese scrambled eggs! Pre-heat your oven to 200C (400F) and prepare a baking sheet with parchment paper. Place all the bacon strips next to each other on the baking sheet. Bake in the oven for 15 minutes. More or less depending on the kind of bacon, start checking it at 12 minutes.
If you want to cook double the amount of bacon with the same time spent; it’s equally easy. Just change the oven settings to 220C (430F) and to fan (Norwegian: varmluft). This way the entire oven cooks evenly. Add parchment paper to another baking sheet and place another batch of uncooked bacon on it. Now you have two baking sheets of bacon, and just pop them in the oven and bake for the same amount of time (15 minutes).
Make sure you have some good bread on hand – again I’m recommending these whole wheat bread rolls. And we are ready to dig in this delicious little treat! Get your bread, spread with a little mayo (life is too short not to eat mayo), pour over the chives and cheese scrambled eggs and serve with perfect anytime bacon!
Perfect to put on the special occasion breakfast table:
- Pumpkin Spice Latte
- Orange Hot Chocolate
- Lemon Blueberry French Toast Casserole
- Best Ever Easy Cinnamon Rolls
- Bakery Style Rhubarb Muffins
- Grapefruit Mimosa
I hope you’ll like it! Let me know in the comment section below, or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later!
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