Extra-Creamy Scrambled Eggs over Buttermilk-Chive Biscuits
I call these my risotto-style scrambled eggs because the cooking method is similar to the one for risotto. You cook the eggs slowly over low heat, stirring constantly while you gradually add the cream. The eggs should form very tiny curds or no curds at all. The result is velvety, delicate eggs, tender and moist. Served over fresh-from-the-oven biscuits, it’s a breakfast worth getting up for!
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons cold unsalted butter, cut up
1/2 cup buttermilk
1 tablespoon thinly sliced fresh chives
1 tablespoon unsalted butter
5 tablespoons heavy (whipping) cream
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
Butter for serving (optional)
Sliced fresh chives for garnish
Preheat the oven to 450ºF. Line a baking sheet with parchment paper.
To make the biscuits: Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Blend in the butter with a pastry blender or your fingertips until the butter is the size of blueberries. Gently stir in the buttermilk and chives with a fork until the dry ingredients are moistened.
Put the biscuit dough on a lightly floured surface and pat into a 5-inch round, 3/4 inches thick. Using a floured dough cutter or knife, cut into 4 wedges. Place them on the baking sheet 1/2 inch apart.
Bake for 10 to 12 minutes or until rich golden brown on the top and bottom. Cool slightly on a wire rack.
To make the eggs: While the biscuits are baking, vigorously whisk the eggs in a medium bowl for 1 minute or until light and very frothy. Melt the butter over medium heat in a small nonstick skillet. (A larger skillet will cook the eggs too quickly for this recipe.) Add the eggs and cook for 1 minute, stirring constantly with a heatproof silicone spatula.
Reduce the heat to medium-low, or low if the eggs begin to cook too fast. Add 1 tablespoon of the cream and cook for 1 minute, stirring constantly and scraping the bottom and sides of the pan. Continue cooking and stirring, adding 1 tablespoon of cream per minute. Add the salt and pepper with the last tablespoon of cream. The total cooking time should be about 6 to 7 minutes, or until the eggs are creamy but not liquid.
Split the warm biscuits and smear with butter, if desired. Spoon the eggs over the split biscuits and garnish with the chives before serving.
From Chicken and Egg: A Memoir of Suburban Homesteading with 125 Recipes