Rumbled Eggs
Transform your breakfast routine with these luxurious Rumbled Eggs—a creamy, herb-infused twist on classic scrambled eggs. Whisked together with heavy cream and gently cooked in butter, these silky eggs are elevated with the fresh, vibrant flavors of finely chopped chives and parsley. Served atop golden, crispy slices of thick-cut toast brushed with olive oil or butter, this dish combines elegance with simplicity. Perfect for a quick yet indulgent breakfast or brunch, Rumbled Eggs are ready in just 15 minutes and deliver a delightful blend of rich texture and herbaceous zest. Serve them warm and garnish with extra herbs for an impressive and satisfying start to your day! Keywords: Rumbled Eggs recipe, creamy scrambled eggs, herb scramble, easy brunch recipe, quick breakfast ideas.
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Recipe Information
Ingredients
- 4 large Eggs
- 2 tablespoons Butter
- 2 tablespoons Heavy cream
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon (finely chopped) Chives
- 1 tablespoon (finely chopped) Parsley
- 2 slices Thick-cut bread
- 1 teaspoon Olive oil or butter (for toasting bread)
Instructions
Crack the eggs into a medium-sized bowl and whisk them together with the heavy cream, salt, and black pepper until fully blended.
Heat a non-stick skillet over low heat and add the butter, allowing it to melt gently without browning.
Pour the egg mixture into the skillet and let it sit for about 10 seconds. Then, using a spatula, gently stir the eggs, pushing them from the edges toward the center of the skillet.
Continue to cook the eggs over low heat, stirring occasionally. Take care not to overcook; you want the eggs to remain soft and creamy.
As the eggs begin to set but are still slightly runny, stir in the chopped chives and parsley for added freshness and flavor. Remove the pan from the heat to prevent overcooking.
While the eggs are cooking, drizzle a small amount of olive oil or spread butter on both sides of the bread slices. Toast them in a separate skillet or toaster until golden brown and crisp.
Plate the toasted bread and spoon the rumbled eggs on top, dividing evenly between the two servings.
Garnish with additional chopped herbs if desired and serve immediately while warm.
Nutrition Facts
Calories |
859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.8 g | 77% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 840 mg | 280% | |
| Sodium | 1413 mg | 61% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 5.0 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 228 mg | 18% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 399 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.
