Chef-Style Scrambled Eggs with Bouillon Butter

Ingredients

• 🥚eggs4 large
• 🧈cold butter3 tablespoons
• 🍗chicken bouillon powder1/2 teaspoon
• 🧂saltpinch
• 🍞sourdough bread2 slices
• 🌿fresh chives1 tablespoon chopped
• 🫑fresh cracked pepperto taste

Method

1. 1Crack 4 eggs into a cold pan with a few cubes of cold butter.
2. 2Turn heat to medium-low and stir constantly with a rubber spatula, breaking up the eggs as butter melts.
3. 3When eggs begin to cook but are still wet, move the pan on and off the heat for 10-15 seconds at a time.
4. 4Continue until eggs are about 80% cooked through.
5. 5Remove from heat entirely and finish with a bit more butter, a pinch of salt, and chicken bouillon powder.
6. 6Toast sourdough bread and spread with butter.
7. 7Serve scrambled eggs on toast, topped with fresh cracked pepper and chopped chives.