Lucas Eggs
Start your day with the comforting, savory flavors of Lucas Eggs, a delightfully simple yet elevated scrambled eggs recipe perfect for breakfast or brunch. This dish features creamy, soft-scrambled eggs infused with the sweetness of sautéed onions and cherry tomatoes, balanced by the fresh herbaceousness of chopped parsley. Gently cooked with a touch of butter and whole milk, these eggs achieve a cloud-like texture that’s both indulgent and satisfying. With minimal prep and cook time, Lucas Eggs is perfect for busy mornings but elegant enough to impress at a leisurely weekend brunch. Serve with crusty toasted bread to soak up every flavorful bite, and let this quick, wholesome recipe become your new favorite breakfast staple! Keywords: Lucas Eggs, soft scrambled eggs, sautéed onions, cherry tomatoes, easy breakfast recipes, fresh parsley, creamy eggs.
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Recipe Information
Ingredients
- 4 large eggs
- 1 small, finely chopped onion
- 8 halved cherry tomatoes
- 1 tablespoon, chopped fresh parsley
- 2 tablespoons unsalted butter
- 2 tablespoons whole milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon olive oil
Instructions
Crack the eggs into a medium bowl, add the milk, and whisk until the mixture is well combined and slightly frothy.
Heat 1 teaspoon of olive oil and 1 tablespoon of butter in a non-stick skillet over medium heat.
Add the chopped onion to the skillet and sauté for 5-7 minutes, stirring occasionally, until it softens and becomes golden brown.
Toss the halved cherry tomatoes into the skillet with the onions. Cook for another 2 minutes until the tomatoes soften slightly.
Reduce the heat to low and push the onion and tomato mixture to one side of the skillet.
Add the remaining tablespoon of butter to the empty side of the skillet and pour in the beaten egg mixture.
Using a spatula, gently stir the eggs over low heat, cooking them slowly to create soft, creamy curds.
As the eggs begin to set, fold in the onion and tomato mixture to evenly distribute the flavors.
Season with salt and black pepper, to taste, and remove from heat when the eggs are still slightly creamy (they will continue to cook with residual heat).
Sprinkle the chopped parsley over the dish for a fresh, herby finish and serve immediately with toasted bread or your favorite breakfast side.
Nutrition Facts
Calories |
702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.4 g | 75% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 810 mg | 270% | |
| Sodium | 2670 mg | 116% | |
| Total Carbohydrate | 17.6 g | 6% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 9.2 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 198 mg | 15% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 718 mg | 15% | |
*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.
