Recipe: Keto Velvet Scrambled Eggs

This is what happens when you are short on a lot of ingredients for the usual fare - you make it up instead! When it turns out really well, you blog it, ha. These eggs came out like smooth and creamy porridge and my husband and I loved them!

Keto Velvet Scrambled Eggs
serves 1

- 4 pastured eggs
- 1/4 cup grass-fed butter
- 2 tablespoons heavy whipping cream
- 1/2 cup grated grass-fed cheese (I used a parmesan/cheddar combo)
- 1/3 cup sour cream

Melt the butter in a skillet on low heat (I have an electric stove, and I cooked it at "2"). Meanwhile, crack the eggs into a coffee cup and whisk briefly (I use the butter knife that I cut the butter with for this - less to wash) until they look more or less like a uniform yellow. Add the heavy cream to the eggs and mix in. 
When the butter has melted, dump the eggs and cream mixture into the skillet and begin slowly stirring with a spatula, scraping the bottom so the slightly cooked egg there doesn't linger too long. As the mixture cooks and thickens, sprinkle in the cheese and keep stirring until it cooks to desired consistency. The longer you cook them, the firmer and dryer the eggs will become (much like regular scrambled eggs), but this will have a texture more like oatmeal or grits.
Top with sour cream and enjoy.