Sour Cream and Chive Eggs | Pumpkin for Breakfast

We love eggs in our house, but we're always struggling for a new way to try them. Sure, scrambled is a house-hold favorite, but we love to mix it up. The hubs found a great recipe, that has proven to be a hit as well. Remember those delicious sour cream and chive crackers, served up on a captain wafer. The best crackers in the variety pack, in my opinion. These eggs are almost as good. Ok, they are actually better, try them for yourself and see!

photo via the food channel

5 eggs
2 tbsp. butter
1/2 cup sour cream
2 green onion stalks, chopped
salt and pepper to taste

Start with butter {of course} or just some Pam spray if you're going for healthy. But, a good pat of butter really makes them fluff. Place cold butter into cold pan, crack eggs directly into cracked pan - yep, no need to whisk.

Turn heat on low and begin stirring very slowly, until eggs are slightly whisked and butter is melted into them. Add salt and pepper to eggs and scramble as usual.

When eggs begin to form-up, add one-half cup sour cream {for 5 eggs} to eggs and scramble. Toss in chopped green onions and stir, just until mixed. They should take a couple more minutes to firm-up and ta-da, the most fluffily, moist eggs yet!

Also on the breakfast menu these days - pumpkin spice english muffins with cream cheese. De-lish!

Who else is ready for fall? We sure are. Hello October... we are ready for you!

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