Dugan's Kitchen

Great meals made easy!

Back to the Basics 2: Creamy Scrambled Eggs

As promised, here is tip #2 for really basic things that we make everyday. If you’re like me, eggs are fine, but what I usually like most about them is the other ingredients I add when making scrambled eggs. Here is a recipe I just tried and found to be at least one of the many good ways you can dress up eggs. Give it a try some Sunday morning!

Creamy Scrambled Eggs

  • Servings: 2
  • Difficulty: Easy
  • Print


  • 4 large eggs
  • 3 tablespoons sour cream
  • ½ cup shredded mozzarella cheese
  • salt and pepper to taste
  • 2 teaspoons butter
  • ½ teaspoon dried basil (or 1½ teaspoons fresh basil…add more to taste)


  1. Whisk eggs and sour cream together until creamy and smooth.
  2. Season with salt and pepper. If using dried basil, add it now.
  3. Melt butter in the pan over medium heat. Pour in egg mixture; cook, stirring constantly, until eggs reach the desired consistency.  If using fresh basil, add it in during the final minutes of cooking.



One comment on “Back to the Basics 2: Creamy Scrambled Eggs

  1. Pingback: Back to the Basics 2: Creamy Scrambled Eggs — Dugan’s Kitchen | My Meals are on Wheels

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This entry was posted on January 11, 2019 by in Breakfast, Uncategorized and tagged , .

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