Canned oysters/1 cup fresh pacific/ olympia oysters
7 3⁄4 Ounce, drained (1 Can)
Beat eggs lightly and season with salt and pepper to taste.
Stir in sour cream.
If oysters are large, cut into bite sized pieces, then stir into the eggs.
Melt butter in a medium sized frying pan; pour in egg mixture and cook slowly, stirring occasionally, until eggs are set.
Sprinkle with chives before serving.