Rh Scramble Recipe

Prepare eggs

Crack the 6 farm eggs into a medium bowl. Add 3 tablespoons crème fraîche, 1 teaspoon sea salt, and 1/2 teaspoon freshly ground black pepper. Whisk gently until the mixture is homogenous but not frothy — you want some streaks to keep texture.

Heat pan

Place a nonstick or well-seasoned skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it melt and foam but not brown (about 30–45 seconds). Lower the heat to low to avoid overcooking the eggs.

Cook eggs slowly

Pour the egg mixture into the warm pan. Using a silicone spatula, stir slowly and continuously, scraping the bottom and sides to form soft curds. Keep the eggs moving but at a gentle pace so they remain creamy. This should take about 4–6 minutes; remove from heat when the curds are mostly set but still glossy and slightly runny (carryover heat will finish them).

Finish for creaminess

Stir the eggs off the heat for 30 seconds to incorporate residual heat and ensure a velvety texture. Taste and adjust seasoning if needed.

Prepare avocado

While the eggs are cooking (or just after), halve and pit the ripe avocado. Scoop the flesh into a bowl and mash lightly with a fork until slightly chunky. Stir in 1/2 teaspoon fresh lemon juice and 1/2 teaspoon extra virgin olive oil (optional) to brighten flavor and prevent browning. Season with a small pinch of salt if desired.

Chives

Finely snip or mince 2 tablespoons fresh chives with a sharp knife. Reserve a few longer pieces for garnish if desired.

Assemble

Divide scrambled eggs between two plates or onto toasted bread/English muffin if using. Spoon mashed avocado alongside or dollop on top of eggs. Sprinkle chopped chives over the eggs and avocado. Add microgreens or baby arugula and a light drizzle of olive oil if using.

Serve immediately while the eggs are warm and creamy. This recipe yields 2 generous servings. Leftovers are best avoided, but if you must refrigerate, cool quickly and store in an airtight container for up to 24 hours; gently reheat over very low heat with a teaspoon of butter or crème fraîche to revive creaminess.