Creamy Herbed Scrambled Eggs
Elevate your breakfast game with these luxurious Creamy Herbed Scrambled Eggs, a quick yet indulgent dish perfect for any time of day. Fluffy eggs are whisked with rich heavy cream, then gently cooked in butter for an irresistibly creamy texture. A burst of freshness comes from finely chopped chives and parsley, folded in just before the eggs are perfectly cooked to maintain their vibrant flavors. Seasoned with just the right hint of salt and freshly ground black pepper, these scrambled eggs are melt-in-your-mouth delightful. Ready in just 10 minutes, this recipe is ideal for a cozy brunch or a quick gourmet meal. Serve them with crusty bread or alongside fresh greens for an elegant, herb-infused twist on a classic favorite.
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Recipe Information
Ingredients
- 4 large Eggs
- 2 tablespoons Heavy cream
- 1 tablespoon Butter
- 2 tablespoons (finely chopped) Fresh chives
- 1 tablespoon (finely chopped) Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon (freshly ground) Black pepper
Instructions
Crack the eggs into a medium-sized mixing bowl. Add the heavy cream, salt, and black pepper. Whisk the mixture thoroughly for 1-2 minutes, until fully combined and slightly frothy.
Heat a non-stick skillet over low to medium-low heat. Add the butter and let it melt, swirling it around to coat the pan evenly.
Pour the egg mixture into the skillet. Allow the eggs to sit undisturbed for about 20-30 seconds until they just begin to set on the bottom.
Using a spatula, gently push the eggs from the edges toward the center of the skillet. Continue this motion in intervals, allowing the uncooked portions to flow and set gradually.
When the eggs are about 80% set but still slightly runny, scatter the finely chopped chives and parsley over the top. Fold the herbs gently into the eggs with the spatula.
Cook for an additional 30-60 seconds, or until the eggs reach your desired level of doneness. They should remain soft and creamy rather than dry.
Remove the skillet from the heat and immediately transfer the eggs to a serving plate to prevent overcooking.
Serve hot, optionally garnished with extra herbs and a crack of fresh black pepper.
Nutrition Facts
Calories |
248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 403 mg | 134% | |
| Sodium | 1161 mg | 50% | |
| Total Carbohydrate | 1.4 g | 1% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.4 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 63 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 162 mg | 3% | |
*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.
