Scrambled eggs with cultured butter and chives

A French breakfast dish built on whole ingredients.

Servings: 2
Active time: 10 min
Total time: 10 min

Organic sourcing

Eggs benefit from being sourced organic due to better welfare standards and feed quality. Chives are low-residue; the organic benefit is modest here.

Ingredients

• 4 large eggs
• 2 tbsp cultured butter
• 2 tbsp fresh chives, chopped
• to taste sea salt
• to taste freshly ground black pepper

Method

1. Crack the eggs into a bowl and whisk until well combined.
2. Add a pinch of sea salt and freshly ground black pepper to the eggs.
3. Heat a non-stick pan over low heat and add 1 tablespoon of the cultured butter.
4. Once the butter is melted and slightly foamy, pour the eggs into the pan.
5. Stir gently with a spatula, moving the eggs from the edges to the center as they begin to set.
6. Continue to gently stir until the eggs are mostly cooked but still a bit runny.
7. Add the remaining tablespoon of cultured butter and the chopped chives, then stir quickly to combine.
8. Remove from heat immediately to avoid overcooking and transfer to a serving plate.

Notes

• Serve immediately for best texture.
• Pair with a light green salad for a fuller meal.
• Substitute chives with parsley or dill for a different flavor.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic French recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.