By TULSA TO DO on Mar 25, 2010, at 3:27 PM Updated on 3/25 at 3:27 PM
TASTE
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Easter is just over a week away. I'm thinking about coloring Easter eggs and what we will make for Easter lunch.
I came across this delicious recipe for scrambled eggs made with sour cream. My house will be too hectic for anything besides toast or cereal on Easter morning, but I will be making these eggs soon on a Saturday morning.
SCRAMBLED EGGS WITH SOUR CREAM
8 extra-large eggs
3/4 cup half-and-half
3/4 teaspoon kosher salf
1/4 teaspoon freshly ground pepper
2 tablespoons unsalted butter, divided
3 ounces sour cream
1 tablespoon minced fresh chives
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.
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