Herbed Scrambled Eggs
Elevate your breakfast game with these velvety Herbed Scrambled Eggs, a simple yet gourmet-inspired dish bursting with fresh flavor. This recipe combines fluffy, perfectly cooked eggs with a medley of fragrant herbs like parsley, chives, and dill, creating a harmonious balance of earthy and aromatic notes. Gently whisked with a touch of milk or cream for creaminess, the eggs are cooked over low heat to achieve irresistibly soft curds. Finished with a vibrant sprinkle of fresh herbs, this quick 10-minute recipe is ideal for a cozy weekend breakfast or an elegant brunch. Pair with warm, crusty toast for a satisfying, herbaceous treat that’s as beautiful as it is delicious. Perfect for those seeking easy, flavorful breakfast ideas or fresh takes on classic scrambled eggs!
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Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons whole milk (or cream)
- 1 tablespoon unsalted butter
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 teaspoon fresh dill, chopped
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
Instructions
Crack the eggs into a medium mixing bowl and whisk them thoroughly until the whites and yolks are fully combined.
Add the milk (or cream) to the eggs, and whisk again until incorporated. Season with salt and pepper.
Chop the parsley, chives, and dill finely. Set aside.
Heat a nonstick skillet over low-medium heat and add the butter. Allow it to melt completely, but avoid browning it.
Pour the egg mixture into the skillet. Let it sit undisturbed for about 20-30 seconds until it begins to slightly set at the edges.
Using a silicone spatula, gently stir the eggs by scraping the bottom of the skillet in a folding motion. Continue cooking while stirring occasionally to create soft curds.
Just before the eggs are fully set, sprinkle in the chopped herbs and gently fold them into the eggs.
Remove the skillet from the heat when the eggs are just slightly undercooked, as they will continue to cook from residual heat.
Serve immediately while warm, optionally garnished with extra herbs or a side of toast.
Nutrition Facts
Calories |
405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 778 mg | 259% | |
| Sodium | 887 mg | 39% | |
| Total Carbohydrate | 6.2 g | 2% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 1.6 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 164 mg | 13% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 371 mg | 8% | |
*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.
