Chipotle Lime Egg Scramble

Whisk the Eggs

• In a medium bowl, crack 6 large eggs and add 2 tablespoons heavy cream (or half-and-half).
• Season with ¼ teaspoon kosher salt and ¼ teaspoon black pepper, then whisk until the mixture is smooth and slightly frothy.

Prepare the Flavor Add-Ins

• Finely mince 1 chipotle pepper in adobo and measure 1 teaspoon adobo sauce from the can.
• Add both to the egg mixture along with the zest of 1 lime and the juice of ½ lime. Whisk again until everything is evenly combined. This gives the eggs a smoky, tangy heat throughout.

Cook the Eggs

• Heat a nonstick skillet over medium-low heat and melt 1 tablespoon butter until it coats the pan.
• Pour in the egg mixture and let it sit for about 20–30 seconds.
• Using a spatula, gently stir and fold the eggs from the edges toward the center.
• Continue cooking slowly for 2–3 minutes, stirring occasionally, until the eggs are softly set and creamy.

Add Optional Enhancements

• If using, sprinkle in ½ cup shredded Monterey Jack or pepper jack cheese during the last minute of cooking so it melts into the eggs.
• Fold in 2 thinly sliced green onions for added freshness and a little bite.

Finish and Serve

• Remove the eggs from the heat and stir in 2 tablespoons chopped fresh cilantro.

Serve immediately with extra lime wedges on the side for squeezing over the top. The result is creamy, smoky, citrusy scrambled eggs with a little kick.