Heavy Cream Scrambled Eggs There’s a lot of buzz going on on social media right now, and I assure you this trend totally lives up to the hype! These eggs are extremely creamy, rich and full of delicious flavor. The chili’s crunch adds just the right amount of oil and spice, and the heavy cream is just the thing.
- Increases scrambled eggs to maximum: Scrambled eggs are delicious, don’t get me wrong, but the addition of heavy cream and chili crisps takes this from an everyday breakfast recipe to something truly restaurant-worthy.
- Easy and accurate: These eggs come together in one pan in 7 minutes.
- Very Creamy: The heavy cream (obviously) adds creaminess to these eggs, but it also adds an extremely rich and tender texture to the eggs. they are really nice!
Materials you need
- heavy cream: Star of the show! You’ll only need 1/3 cup for this entire recipe, but it adds so much depth and richness to the scrambled eggs.
- Eggs: You’ll crack all your eggs into one pan over heavy cream and chili crunch.
- Shortage of chilli: Chili Crunch adds oil and just the right amount of spice to these eggs. Don’t like spice? Instead, add a little olive oil so that the eggs do not stick.
- Garnish: I love topping my heavy cream scrambled eggs with warm honey and chopped fresh chives, but you do it!
How to Make Heavy Cream Fried Eggs
- Start with heavy cream and chili crunch: Heat a 10″ skillet over medium/high heat. Add the heavy cream and crispy peppers to the pan and whisk to combine. Then, bring the mixture to a gentle boil.
- Add eggs: Break the eggs into the cream and season with salt and pepper.
- Cover and let the eggs cook: Cover the pan and simmer for 4-6 minutes or until the eggs are cooked to your desired doneness (more time for harder yolks, less time for thinner yolks).
- Remove from heat and garnish: Top with chives, hot honey and more chili reduction.
- Serve and enjoy! Serve your heavy cream fried eggs alone, on toast, or with field greens.
submit suggestions
You really can’t get better than serving these heavy cream scrambled eggs for breakfast with toast and bacon. You can serve on toasted bagels with cream cheese or next to pancakes. Or even with simple farm greenery. You really can’t go wrong here!
If you have extra heavy cream scrambled eggs, you can let them cool and store in an airtight container in the refrigerator for up to 3 days. You can reheat them, or chop and enjoy cold as a delicious egg salad.
More dishes with eggs
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Heat 10-inch skillet over medium/high heat. Add thick cream and crispy chilli to the pan. Whisk and let the mixture cook on low flame for 1 minute.
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Break the eggs into the cream and season with salt and pepper.
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Cover and let the eggs cook for 4-6 minutes or until the eggs are cooked as desired.
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Remove from heat and top with chives, hot honey and more chili crunch.
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Serve eggs alone or on toast.
- How many eggs you use depends on the size of the eggs and the pan. If you prefer, feel free to add more eggs and increase the heavy whipping cream accordingly.
Calories: 217 kilo calorie, Carbohydrates: 2 Yes, Protein: 12 Yes, thick: 18 Yes, Fiber: 0.1 Yes, Sugar: 1 Yes
Nutrition information is calculated automatically, so it should be used as an estimate only.
