- 1 small/medium shallot, diced
- 1 small red or green chili (serrano, jalepeno, whatever you want) seeded and diced
- About 1/4 cup of chopped chives
- 5 large eggs
- 2 tablespoons of cream
- Salt and Pepper to taste
- Olive oil + butter for cooking
In about a tablespoon of butter and a bit of olive oil, sautée the diced shallot and chili over medium-high heat. Season with salt and pepper. In a small bowl, whisk together the eggs, cream and chives and season with salt and pepper. Once the chili and shallot have cooked for about 4-5 minutes,turn the heat very low and pour in the egg mixture. Stir frequently-ish until the eggs are done. Serve with buttered toast!