My all time keto favourite staple is definitely scrambled egg - it's the easiest way to do breakfast, or lunch. The macros on this meal are almost perfect at 1% carbs, 17% protein and 82% fat. This recipe is loosely based on Gordon Ramsay's scrambled eggs. Waide and I LOVE this recipe and we decided that sour cream in scrambled egg is life and my recipe has since evolved from this over the last few years. 

Ingredients (2 to 3 servings):

• 5 eggs
• 2 tbsp. butter (I used garlic butter in this because that's what I had, but regular butter is what I usually use)
• 2 heaped tbsp. sour cream
• salt & pepper

Click here for the printable scrambled eggs recipe 

In a large skillet, or a non stick frying pan (my kingdom for a skillet - this one is my mom's), combine the butter and the eggs. Mix it all together on low heat while the butter melts. 

Keep the heat on low and move the skillet off the heat if the eggs cook too quickly. 

Once the egg whites are starting to solidify, add the sour cream and mix well. 

Continue cooking until the eggs are done. If you like your eggs firmer, you can cook them slightly longer but they are amazing when they are slightly runny. Serve immediately.  

Approximate nutritional values for the entire dish: 

Carbs: 4g

Fat: 54g

Protein: 30.5g

Calories: 640

Tags: Breakfast Butter Cream Eggs Keto_Basics Scrambled