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Cream Eggs with Irish Cheese and Chives


  • 2 tablespoons butter, cut into small bits

  • 8 large eggs

  • 1/3 cup heavy cream (eyeball it)

  • Salt and pepper

  • 1/2 pound farmhouse cheddar, shredded or diced

  • 12 blades fresh chives, chopped


Heat a medium nonstick pan with butter over medium-low heat.

Whisk eggs with cream and salt and pepper.

Scramble eggs soft only, then stir in cheese and chives. Continue to cook a minute more, then serve.