Chicken & Eggs Scrambled Recipe
Scrambled eggs and choice of breakfast cheese grits, or fruit.
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Ingredients
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Scrambled Eggs
Cheese Grits (choice)
Fresh Fruit (alternate choice)
Method
Scrambled Eggs
- 1
Prep eggs
Crack the eggs into a medium bowl. Add 1 tablespoon whole milk and a pinch (about 1/4 teaspoon) of the salt. Whisk vigorously until yolks and whites are fully combined and the mixture is slightly frothy. Season with about half of the black pepper.
- 2
Heat pan
Place a 10-inch nonstick skillet over medium-low heat. Add 2 tablespoons unsalted butter and let it melt, swirling to coat the pan. Heat should be gentle — the butter should foam but not brown.
- 3
Cook eggs with chicken
Pour the whisked eggs into the warmed skillet. Let the eggs sit undisturbed 10–15 seconds until they just begin to set at the edges. Using a silicone spatula, gently push the set edges toward the center while tilting the pan so uncooked eggs flow to the edges. After the eggs are about 70% set (still slightly wet), add the shredded/diced cooked chicken evenly across the pan so it warms through and incorporates into the curds. Continue gently folding until eggs are softly set but still moist, about 1–2 minutes more.
- 4
Cheese Grits (choice)
- 5
Boil liquid
In a medium saucepan, bring 4 cups water and 1 teaspoon salt to a rolling boil over medium-high heat.
- 6
Add grits and simmer
Slowly whisk in 1 cup grits to the boiling water to prevent lumps. Reduce heat to low and simmer, stirring frequently, until grits are thick and tender, about 20–25 minutes for medium-grind. If mixture becomes too thick, stir in up to 1/2 cup additional water, 1 tablespoon at a time.
- 7
Fresh Fruit (alternate choice)
- 8
Prep fruit
If using whole fruit, wash and slice/segment as needed (halve berries, cube melon, segment oranges, slice banana). Combine about 2 cups mixed fruit in a bowl.
- 9
Optional dressing
If desired, toss the fruit with 1 teaspoon lemon juice and 1 teaspoon honey to brighten flavors. Serve chilled or at room temperature.
