Doctored Up Scrambled Eggs
Elevate your breakfast game with these irresistibly creamy "Doctored Up Scrambled Eggs," a recipe that transforms ordinary eggs into a gourmet delight packed with rich flavors and luxurious texture. Whisked with heavy cream for ultimate fluffiness and enriched with melty cheddar cheese, these scrambled eggs are perfectly seasoned with a hint of salt, black pepper, and finished with vibrant chives and parsley for a fresh burst of color and flavor. Gently cooked with butter in a non-stick skillet, this quick and easy recipe ensures soft, velvety curds every time. Ideal for busy mornings or weekend brunches, these eggs pair beautifully with toasted bread or avocado slices, creating a restaurant-worthy meal in just 10 minutes. Keywords: fluffy scrambled eggs, cheesy scrambled eggs, quick breakfast recipe, creamy scrambled eggs.
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Recipe Information
Ingredients
- 4 Large eggs
- 2 tablespoons Heavy cream
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Unsalted butter
- 0.5 cup Shredded cheddar cheese
- 1 tablespoon Chives (finely chopped)
- 1 teaspoon Parsley (optional, finely chopped)
Instructions
Crack the eggs into a medium-sized mixing bowl. Add the heavy cream, salt, and black pepper. Whisk vigorously until the mixture is smooth and frothy.
Heat a non-stick skillet over medium-low heat and add the butter. Allow it to melt completely, coating the bottom of the pan evenly.
Pour the egg mixture into the skillet. Allow it to sit untouched for about 30 seconds to start setting slightly at the bottom.
Using a silicone spatula, gently stir the eggs in a figure-eight motion, continuously scraping the cooked bits from the edges and folding them back into the center. This helps create soft, creamy curds.
When the eggs are about halfway cooked (still shiny and slightly runny in areas), sprinkle the shredded cheddar cheese evenly over the eggs.
Continue stirring gently for another 30-60 seconds until the cheese melts and the eggs are fully cooked but still moist. Be cautious not to overcook as they will continue cooking slightly from residual heat.
Remove the skillet from heat and sprinkle the chives and parsley on top for a fresh, herby finish.
Serve immediately, transferring the scrambled eggs to a warm plate. Pair with toast or avocado slices for a well-rounded breakfast.
Nutrition Facts
Calories |
706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 866 mg | 288% | |
| Sodium | 1246 mg | 54% | |
| Total Carbohydrate | 6.5 g | 2% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 0.0 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 523 mg | 40% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 291 mg | 6% | |
*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.
