Scrambled Eggs with Chive and Marscapone

This is the easiest recipe ever because nothing has to be measured exactly, and you can substitute any cheese or garnish (or add veggies). We like our scrambled eggs soft, but if you prefer them firm, just cook them a bit longer.

(Serves 2)

4 eggs

dash milk or cream

salt, pepper

very small cut of butter

Tbsp. marscapone cheese (or cream cheese)

1-2 tsp. chopped chives

Heat butter in saute pan over medium-low heat. In bowl, whisk together the eggs, milk/cream, salt & pepper. Add to melted butter, cook low and slow about 3-5 minutes, until eggs reach desired consistency. Turn off heat, add cheese until melted. Throw the chopped chives on top, and you’re done!