In small saucepan over medium heat, melt 1 Tbs. butter, stir in flour and cook until bubbly. Remove from heat and stir in sour cream. Return to heat and stir until smooth and bubbly. Set aside. Beat together eggs, salt and pepper. Melt remaining butter in skillet over medium-low heat; stir in eggs and cook over low heat, gently lifting cooked portion to allow uncooked portion to flow underneath until eggs are softly set. Remove from heat and gently stir in sour cream mixture.
Keep warm in serving dish until needed. Garnish with parsley and condiments of choice.