As you can tell by the pictures, I cooked this recipe with two eggs. However, I’m writing out the directions with one egg so that you can easily multiply everything for the amount of eggs you need.
1 teaspoon sour cream
1-2 stalks fresh chives, cut into pieces
1/8 teaspoon salt
1 tablespoon olive oil
Wisk together egg, sour cream, chives and salt in a bowl. Heat the olive oil in a pan over low heat and add in the egg mixture. Gently stir and flip over until eggs are cooked to desired consistency, 1-3 minutes. Add in some toast and have a lovely breakfast.