3 Egg Breakfast Recipe

Gather and measure

Gather 3 large eggs and measure milk/cream, butter, salt, pepper, and any optional add-ins you plan to use. If using diced meats or vegetables, have them pre-cooked or wilted (for spinach) and roughly chopped into bite-size pieces.

Crack the 3 eggs into a medium bowl. Add 2 tablespoons of milk or cream and a pinch (about 1/4 tsp) of the kosher salt and a few grinds of black pepper. Using a fork or whisk, beat vigorously until the whites and yolks are fully combined and mixture is slightly frothy (about 15–30 seconds).

Melt butter

Place a nonstick skillet (8–10 inch) over medium-low heat. Add 1 tablespoon unsalted butter and let it melt, tilting the pan so the butter evenly coats the surface. Remove from heat briefly if butter begins to brown.

Add eggs

Pour the beaten eggs into the warm skillet. Let sit undisturbed for 10–15 seconds until edges just begin to set.

Stir and fold

Using a silicone spatula, gently push the set edges toward the center while tilting the pan to allow uncooked eggs to flow to the edges. Continue this push-and-fold motion every 10–15 seconds. For creamy scrambled eggs, keep the heat on medium-low and remove from heat briefly if they are cooking too quickly.

Add optional ingredients

When the eggs are about 70–80% set (still slightly runny), sprinkle in any optional add-ins such as 1 ounce shredded cheddar, 2 tablespoons diced cooked ham or bacon, or 1 tablespoon chopped chives. If using spinach, add earlier so it wilts into the eggs.

Finish and season

Remove the pan from heat while eggs are still slightly glossy — residual heat will finish them. Taste and adjust with remaining kosher salt (if needed) and freshly ground black pepper to taste (about 1/4–1/2 tsp additional as desired).

Transfer the scrambled eggs to a plate. Garnish with extra chopped chives if using. Serve immediately with toast, avocado, or your preferred breakfast sides.