Brunch Eggs Sheryl Webb Shaw
Start your morning on a flavorful note with Brunch Eggs Sheryl Webb Shaw, a luxurious and comforting egg dish perfect for any mid-morning feast. This recipe combines creamy scrambled eggs with the vibrant flavors of sautéed baby spinach, juicy cherry tomatoes, and aromatic shallots and garlic, all delicately folded together and topped with a generous sprinkle of Parmesan cheese and fresh parsley. The addition of heavy cream ensures the eggs are irresistibly soft and velvety, while toasted slices of crusty bread provide the perfect base or side for scooping up every last bite. With just 25 minutes from prep to plate, this dish is a quick yet sophisticated option ideal for cozy weekends or brunch with loved ones. Keywords: creamy scrambled eggs, brunch recipe, quick and easy brunch, vegetable scramble, Parmesan eggs, toasted bread, breakfast ideas.
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Recipe Information
Ingredients
- 6 pieces eggs
- 3 tablespoons heavy cream
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cups baby spinach
- 1 cup cherry tomatoes
- 1 piece shallot
- 1 piece garlic clove
- 1 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 slices crusty bread, toasted
Instructions
Crack the eggs into a medium mixing bowl. Add the heavy cream, salt, and black pepper. Whisk the mixture until well combined and slightly frothy.
Finely chop the shallot and garlic. Halve the cherry tomatoes.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large nonstick skillet over medium heat.
Add the shallot and garlic to the skillet. Sauté for 2-3 minutes until fragrant and translucent.
Stir in the cherry tomatoes and cook for 2-3 minutes until they start to soften and release some of their juices.
Add the baby spinach to the skillet and cook for 1-2 minutes until wilted. Remove the vegetables from the skillet and set aside.
Lower the heat to medium-low and add the remaining tablespoon of butter to the skillet.
Pour in the egg mixture and allow it to set slightly for 30 seconds, then gently stir with a spatula, folding the eggs as they cook to create soft curds.
When the eggs are about halfway cooked, stir in the sautéed vegetables and half of the grated Parmesan cheese. Continue cooking until the eggs are creamy and just set, about 2-3 minutes.
Remove the skillet from the heat. Sprinkle the remaining Parmesan cheese and chopped parsley over the top.
Serve the scrambled eggs over toasted slices of crusty bread, or serve the toast on the side. Enjoy your Brunch Eggs Sheryl Webb Shaw!
Nutrition Facts
Calories |
1754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.9 g | 140% | |
| Saturated Fat | 50.2 g | 251% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1307 mg | 436% | |
| Sodium | 3992 mg | 174% | |
| Total Carbohydrate | 106.7 g | 39% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 12.5 g | ||
| Protein | 89.9 g | 180% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 1249 mg | 96% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1119 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
