Anthony Bourdain Creamy Scrambled Eggs
There are scrambled eggs…and then there are the ultimate, Anthony Bourdain creamy scrambled eggs. What’s his secret? A touch of sour cream as they finish cooking. It keeps them creamy, soft, and luxuriously smooth – even if you overcook them! This recipe is quick and made with just a few simple ingredients, which means you can have these eggs at a moment’s notice. Breakfast, lunch, or even a breakfast-for-dinner situation.
A new level of creaminess. 🍳
Years ago, when we were new to California, we watched the LA episode of Anthony Bourdain’s Layover show and copied everything he did and everything he ate with dedication. We went out for Korean BBQ the very next night. We took his advice and ordered the pork neck stew. We made his scrambled eggs a few days later. We did not stay in a private bungalow at Chateau Marmont…but everything else? We did.
When Anthony Bourdain stayed in his (fancy) bungalow, he always made his own breakfast. I love that it’s one of those chef meals that features simple elements that come together in a delicious way. They’re…
🥚 Fluffy & creamy: The sour cream keeps every bite soft, smooth, and luxuriously rich.
🍳 Just 3 ingredients: Eggs, butter, and sour cream – that’s all you need for next-level scrambled eggs.
⚡ Ready in 12 minutes: Fast enough for a weekday morning, special enough for a lazy weekend brunch.
🥄 Basically foolproof: The sour cream trick means even slightly overcooked eggs stay silky instead of rubbery.
🌱 Totally customizable: Add bacon, fresh herbs, or cheese to make them your own.
🧂 Perfectly finished: A little flaky salt and fresh chives take the whole thing over the top.
Love a proper breakfast? These eggs are a natural fit alongside lemon blueberry scones for a leisurely morning, or go all-out and make them part of a full English breakfast.
My wife and I were also inspired by Tony Bourdain to make these, just like your instructions. They are amazing and are now a brunch staple in our home –Mike
Ingredient Notes
You’ll need some fresh ingredients and pantry staples to bring these eggs to the bungalow (or table!): butter, high-quality eggs, sour cream, flaky salt, freshly cracked pepper, and chives. Bacon is an optional but delicious addition – see the recipe card notes for instructions.
Emily’s Tips & Tricks
- Pro tip: Use a spatula to gently scramble the eggs (this will help result in tender eggs), by slowly pushing the larger curds to the side so the uncooked part flows to the skillet. You can do this in small circles or a figure 8 motion.
- Variations: You could also try adding whipped cottage cheese instead of the sour cream, but I suspect the texture wouldn’t be quite as smooth.
- Additions: Bacon is a delicious addition and originally I wrote it into the recipe, but have since taken out the bacon so that the eggs are more versatile and work for the every day morning. But, bacon lovers will love it, and I’ve included the instructions in the notes section of the recipe card.
Anthony Bourdain Scrambled Eggs with Sour Cream Recipe
- Prep Time: 2 minutes
- Cook Time: 10 minutes
- Total Time: 12 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Stove
- Cuisine: American
Description
Anthony Bourdain’s secret to the best creamy scrambled eggs? Stirring your scrambled eggs with sour cream! Just 3 ingredients to make + ready in 15 min.
Ingredients
- 1/2 cup sliced bacon (optional, see note below)
- butter (unless using bacon)
- 4 eggs, whisked
- 1/8 tsp. sea salt
- 1/8 tsp. pepper
- 2 Tbsp. chopped chives
- 2 Tbsp. sour cream
Instructions
- Heat butter in a medium or large pan (nonstick if you have it) over medium-low heat.
- Pour eggs to the pan, stirring slowly and constantly, until curds start to form.
- When set, remove from heat and stir in sour cream, chives, and season with salt and pepper to taste.
Notes
- TIP: Use a spatula to gently scramble the eggs (this will help result in tender eggs), by slowly pushing the larger curds to the side so the uncooked part flows to the skillet. You can do this in small circles or a figure 8 motion.
- Storage: Store any leftover scrambled eggs with sour cream in an airtight container in the refrigerator for 2-3 days. Eggs are not the best reheated, but the sour cream in eggs trick helps with reheating, too! Gently reheat your Anthony Bourdain scrambled eggs in a skillet with some butter over medium heat, or in the microwave, just until warm. Be careful not to overheat them or they will get rubbery.
- Ingredient notes: Use high-quality eggs for the best and most flavorful results.
- Special tools: A nice nonstick skillet is helpful so your eggs don’t stick too much!
- Serve with: Americano, toast, fresh fruit, breakfast protein.
- TO ADD BACON:
- Fry bacon. Slice the bacon into thin strips and cook in a nonstick pan over medium-high heat until crispy. Spoon out some of the grease, leaving some in the pan as our fat instead of using butter.
- Cook eggs. Pour the egg mixture into the non stick skillet (with bacon) over medium-low heat (no milk, no water!!!) and stir constantly (scramble) with a rubber spatula, until curds have formed and eggs are set.
- Finish Bourdain scrambled eggs. When eggs are finished cooking, gently fold in a spoonful of sour cream and chopped chives and get ready for the best scrambled eggs. Top with freshly ground pepper if desired.
Serving Suggestions
These eggs are rich and satisfying on their own, but a little something on the side makes breakfast feel complete. Serve with avocado toast or ricotta toast for something fresh and filling, or keep it classic with crispy bacon, hash browns, and fresh fruit. If you’re going full brunch spread, bagels and lox alongside these eggs is an unbeatable combination.
About the Author
Emily Dingmann is a recipe developer, nutrition expert, and founder of My Everyday Table. She specializes in creating easy, healthy recipes that help busy parents feed their families well every single day, without the stress. With a degree in Nutrition and over 20 years of experience, Emily shares family-friendly meals that are practical, nourishing, and full of flavor. Learn more about Emily’s approach to everyday cooking and nutrition here.
Food styling and photography by Loren Runion.
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I love Anthony Bourdain because he’s well-spoken, hilarious, and gracefully encounters crazy happenstances (like roasted guinea pigs). I hate him because he has the most amazing job in the world, and I want it.
I also love simple, delicious recipes. This looks like a keeper. Happy Monday!
I too am in the LOVE category of Anthony Bourdain. He’s a boss!
I am in the LOVE category as well. I adore his snarkiness! We always watch his show and love it!
He cracks me up. There was an episode of No Reservations when he was in Sweden and kept making fun of ABBA, and saying, “c’mon, you guys don’t REALLY like them, do you?” and all the Swedes’ responses were, “well, yes. Yes we do.” It was hilarious. (I clearly identified, being the good Scandinavian that I am)
what is the delicious looking toast you are eating on the side?!
Hi Jamie! It is French Meadow Bakery Pumpernickel. It is so gorgeous, I love it! You could try to find it in a natural food store, Whole Foods, etc.
I can see why people hate on Anthony Bourdain…esp the vegans. Haha! But I love him. Usually people won’t be able to get away with the things he says though! I don’t know how he does it!
Count me in the love category too 🙂 I’ve definitely never done sour cream in eggs before…totally worth trying!
Love, love, love. For me it’s first the travel, then the food. We saw him in Louisville in Feb with Eric Ripert. I just have so much respect for his philosophy, and how he views visiting another country as being in the local’s home (which is a big reason why he won’t refuse meat when the people are offering him the rarest delicacy, he sees disrespect in that). My husband is currently reading Medium Raw and I’m going to get to it next. Great so far, or so I hear! 🙂
I’m a big fan as well for his honesty (although I know that’s what many dislike most about him). Also love the idea of mixing bacon into the eggs rather than alongside them.
Same here, I love his (at times brutal) honesty!
I was skeptical, but am a believer now!
Love this pro-tip, definitely elevates eggs!
Thanks Erica, love when pro-tips are easy, too. 🙂
A favorite in our house!!
Yay, thanks Angela!
I’ve been making scrambled eggs with sour cream for years! Another twist is to use ranch dressing.
Oh interesting!!! I love ranch, I might have to try this!
My wife and i were also inspired by Tony Bourdain to make these, just like your instructions. They are amazing and are now a brunch staple in our home
So glad to hear this Mike! Thanks!
This is also how Tony Soprano makes his eggs on The Sopranos!! So there MUST be something to it, right? 🙂
No way, I did not know that! Makes me love it even more. 🙂
This looks so good! What a great combination of flavors!