These 5-ingredient eggs with chives make a simple breakfast, brunch, lunch, or light dinner.
- 2 tablespoons olive oil
- 3 chive stems or 1 green onion
- 2 eggs
- Kosher salt
- 1 multigrain English muffin
- In a small skillet, heat the olive oil over medium low heat. Roughly tear the chives into 2 to 3-inch pieces and place them in the olive oil to heat for 30 seconds. Crack the eggs into the skillet, add a sprinkle of kosher salt, and continue cooking over medium low heat until the egg whites are cooked but the yolk is still runny, about 2 to 3 minutes (at 1 minute, shake the pan gently to distribute the eggs).
- Meanwhile, toast the English muffin. When the eggs are done, slide them onto the English muffin halves and eat with a knife and fork.
- Category: Breakfast
- Method: Stovetop
- Cuisine: Easy
Keywords: Chives vs green onions