Ingredients
Scale
- 4 large eggs
- 3 tbsp grass-fed whole cow or goat milk (or unsweetened plant-based milk of your choice)
- 1/2 cup fresh chives, chopped (plus 1–2 tbsp extra for garnish)
- 1 tsp ghee (or extra virgin olive oil)
- 1/4 tsp sea salt
- Freshly ground pepper, to taste (I love using mixed peppercorns)
- 1 cup radishes, halved
Instructions
- Crack 4 eggs into a medium bowl. Add 3 tablespoons of milk (grass-fed or plant-based) and ¼ teaspoon of sea salt. Whisk well until the yolks and whites are fully combined and the mixture is smooth, even yellow with no streaks.
- Preheat a small skillet over medium to low heat. Add 1 teaspoon of ghee (or olive oil) and let it melt.
- Pour in the egg mixture and let it cook undisturbed for 15–20 seconds.
- Gently stir with a spatula, pulling it across the bottom of the skillet to form soft curds.
- Add ½ cup of chopped chives, reserving 1–2 tablespoons for garnish. Stir the eggs every few seconds to continue forming curds and prevent them from drying out by scraping along the bottom and sides of the skillet.
- When the eggs are mostly set but still slightly liquid, remove the skillet from heat.
- Season with freshly ground black pepper to taste, and add more salt if needed.
- Divide between two serving plates. Garnish with the reserved chives and add 1 cup of halved radishes to each plate before serving.
Notes
Tips & Substitutions
- For extra richness, use heavy cream instead of milk.
- Almond milk works great for a dairy-free version.
- Substitute chives with parsley, basil, or green onions.
- Try sautéing the radishes if you prefer them warm.
- Want to dress it up? Add goat cheese or tender greens.
Time-Saving Tips
- Chop chives and prep radishes ahead of time and store them in the fridge.
- Whisk the eggs with milk and salt the night before and store in a sealed container.
- Just stir the egg mixture quickly before cooking in the morning!
Serving suggestions
- Serve with a side of dry-roasted kale.
- Or enjoy with a warm slice of fresh sourdough bread
- Add a slice of spiced pear crumble for a cozy, balanced brunch
Storing Tips
These scrambled eggs are best enjoyed fresh off the stove. For the best texture and flavor, I don’t recommend reheating or freezing them — they’re meant to be savored warm and creamy.
Final Note
I hope this simple spring recipe brings a little lightness and comfort to your morning. If you give it a try, I’d love to hear how it turned out — feel free to share your twist in the comments!
- Prep Time: 5
- Cook Time: 3
- Category: Breakfast