SCRAMBLED EGGS WITH MIXED HERBS
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 5m
Number Of Ingredients 6
Steps:
- Whisk together eggs, 1 teaspoon water, and coarse salt in a bowl. Heat a small nonstick skillet over medium-high. Swirl in butter and heat until foamy. Add egg mixture and cook, using a heatproof flexible spatula to push eggs toward center of pan to form large, soft curds, about 30 seconds.
- While eggs are still slightly runny, remove from heat and stir in herbs. Sprinkle with flaky salt and serve, with baguette and chives.
HERB SCRAMBLED EGGS
Make these easy herb scrambled eggs the centerpiece in your next family breakfast or Sunday brunch! Ready in just 20 minutes, these eggs are garnished with a fresh herb mix and pair well with your favorite pastry, toast, or protein.
Provided by Kelley Simmons
Categories Breakfast
Time 20m
Number Of Ingredients 7
Steps:
- Add eggs to a small bowl and whisk vigorously.
- Heat a small cast iron skillet over medium-high heat and add in butter, swirling to coat the pan.
- Add the eggs to the pan and immediately begin whisking eggs continuously for 10-15 seconds. Continue whisking until the eggs look fluffy and cooked, then fold out onto a plate. If your pan gets too hot, take it off of the heat and continue whisking.
- Sprinkle with fresh herbs and salt and pepper to taste.
Nutrition Facts : Calories 422 kcal, Carbohydrate 2 g, Protein 19 g, Fat 37 g, SaturatedFat 19 g, Cholesterol 619 mg, Sodium 217 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
HERB & CHEESE SCRAMBLED EGGS
As a child I grew up on a farm where eggs and herbs were plentiful in summer. My mother made these eggs and I've made them for my own family. Just add toast!-Patricia Nieh, Portola Valley, California
Provided by Taste of Home
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Whisk together the first eight ingredients. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Sprinkle with additional minced herbs.
Nutrition Facts : Calories 284 calories, Fat 23g fat (11g saturated fat), Cholesterol 411mg cholesterol, Sodium 343mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 15g protein.
SCRAMBLED EGGS WITH HERBS
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Whisk together the eggs, milk, chives, parsley and tarragon in a medium bowl. Season with salt and pepper.
- Melt the butter in a medium nonstick skillet over medium to medium-low heat. When the butter's foam begins to subside, add the egg mixture and cook, stirring almost constantly, for 4 to 7 minutes depending on the desired firmness of the eggs. Serve immediately.
VELVET SCRAMBLED EGGS WITH FRESH HERBS
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a medium bowl, whisk the eggs plus 1/4 cup of milk or cream until no longer stringy, about 1 minute. Over medium-low heat, melt butter in a large nonstick saute pan. Pour the eggs into a pan and using a wooden spoon or rubber spatula, gently stir the eggs and cook over low heat. The eggs will turn creamy with soft curds. When the eggs have nearly lost the "raw look" toss in the marjoram, thyme, scallion, Parmesan cheese, and salt and pepper and stir to distribute. Once the eggs are no longer runny, but still very creamy and moist, immediately pour a little splash of milk (1 or 2 teaspoons) on the eggs to stop the cooking, and remove the eggs from the heat. Serve immediately with wedges of lemon as garnish and Green Salad.
- In a small bowl, whisk together the mustard and the vinegar. Slowly whisk in the olive oil to make an emulsion. Season with salt and pepper.
- Toss the green salad with the vinaigrette and serve.
SLOW-COOKED SCRAMBLED EGGS WITH GREEN HERBS
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together the eggs, milk, salt pepper, parsley, scallions and dill. Melt the butter in a large saute or omelet pan. Add the egg mixture and cook them over low heat, folding them over almost constantly with a rubber spatula, until the desired doneness. Check for seasonings. Serve hot.
HERBED SCRAMBLED EGGS
The delicate flavour of fresh herbs gives scrambled eggs a new dimension. from the Dr Atkins New Diet Cookbook.
Provided by Belle Vix
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- melt butter in a non stick frying pan over med heat.
- pour in eggs, and cook for 1 minute without stirring.
- with a wooden spoon, gently turn the eggs from bottom to top, scraping all around the edges of the pan.
- the eggs should not brown.
- when the eggs form soft curds, add herbs and turn onto a warmed plate immediately.
HERB CREAM CHEESE SCRAMBLED EGGS
Low GL scrambled eggs. I'll use a light cream cheese and egg whites. For the herbs I like chives, parsley and a little oregano. Serve this on toasted Rye or a Multigrain bread.
Provided by kelly in TO
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Beat the eggs and milk in a bowl and add black pepper.
- Heat olive oil spread in a frying pan and add egg mixture.
- Sir constantly until egg is set but still soft.
- Remove pan from heat and stir in cream cheese, herbs and pepper.
- Serve on the toasted bread.
Nutrition Facts : Calories 283.6, Fat 16.9, SaturatedFat 7.2, Cholesterol 443.2, Sodium 368.1, Carbohydrate 15.2, Fiber 0.6, Sugar 1.9, Protein 16.6
FLUFFY SCRAMBLED EGGS WITH FRESH HERBS
Make and share this Fluffy Scrambled Eggs With Fresh Herbs recipe from Food.com.
Provided by SouthernBell2627
Categories Breakfast
Time 15m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- In medium bowl, with wire whisk, blend eggs, milk, salt and pepper.
- In 12-inch nonstick skillet, melt I Can't Believe It's Not Butter! Spread over medium-high heat and cook onion, stirring occasionally, 3 minutes or until onion is tender. Reduce heat to medium and stir in egg mixture until eggs and onions are combined. Stir in herbs and cook, stirring frequently, until eggs are set.
Nutrition Facts : Calories 169.5, Fat 10.7, SaturatedFat 3.6, Cholesterol 425.9, Sodium 344.7, Carbohydrate 3.9, Fiber 0.3, Sugar 1.5, Protein 13.6
INDULGENT HERB-SCRAMBLED EGGS
The indulgent amount of butter and cream makes these eggs taste amazing. Try substituting bleu cheese for feta for a nice punch.
Provided by LondonKarma
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a small mixing bowl, cream together butter and feta until smooth. Set aside. If making ahead, refrigerate overnight in an airtight container. Bring to room temperature before beginning the eggs.
- In a large mixing bowl, whisk together the eggs, half and half, rosemary, thyme, salt and pepper. Melt butter in a large skillet over medium flame. Once the butter starts to bubble, add egg mixture. Using a rubber scraper, move the eggs around the pan for a smooth consistency. If you'll be serving eggs later, remove the pan from the heat while the eggs are still slightly runny. Cover and set aside.
- Arrange the English muffin halves on a baking sheet and top with roasted peppers. Preheat broiler. Spoon the eggs over the red peppers. Divide the butter and cheese mixture among the six servings. Broil until golden brown, about three minutes.
- Note: Roasted peppers are available in many supermarkets. To make your own, place whole peppers over gas burner or under the broiler. Rotate pepper until entire skin is blackened and blistered. Put into zippered plastic bag to cool. Peel off black skins, then core and seed. By keeping the peppers whole during this process, you'll retain the wonderful juices.
Nutrition Facts : Calories 328.6, Fat 25.5, SaturatedFat 14.9, Cholesterol 237.8, Sodium 745.2, Carbohydrate 14.6, Fiber 1.1, Sugar 2, Protein 10.7
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WHAT GOES WELL WITH SCRAMBLED EGGS? 13 RECIPES - GREATIST
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- Goat cheese scrambled eggs with pesto veggies. We’re not exaggerating when we say this recipe has all the best things
- Spinach and feta breakfast quesadillas. Breakfast quesadillas are an underrated morning meal. (We know this could probably live in the Mexican-inspired section of this article, but it’s as cheesy as it is Mexican, and we love it for both reasons.
- Sausage, pepper, and cheese breakfast casserole. Have you tried the first seven options and found them so delicious that you wish they would last all week?
- Crispy kale and smoked gouda tacos. Smoked gouda in the morning feels indulgent, but go ahead and treat yourself, because, hey, there’s kale in here too!
- Scrambled egg caprese avocado toast. Turn your scrambles into fresh caprese toast for a colorful, nutritious egg-stravaganza.
- Scrambled eggs with smoked salmon. It’s no bagel but certainly won’t leave a hole in your appetite. Put a spin on the classic bagel with lox by adding smoked salmon to scrambled eggs.
- Rosemary and garlic egg white scramble. Sometimes you just want something simple. This recipe only has one whole-food ingredient — egg whites — but doesn’t skimp on flavor thanks to the herbs and garlic.
- Southwest scrambled eggs. Here’s a Southwestern dish with so much flavor it’ll make you forget that when some folks talk about “that good-good,” they’re talking about weed and not scrambled eggs.
- Maple bacon balsamic breakfast tacos. Wait, maple? Bacon? Tacos? OK, we’re listening… Yes, this a little more extravagant than your typical weekday breakfast, and definitely a less healthy route to scrambled than many other options here.
- Black bean breakfast burrito. Eat your eggs burrito style with this Tex-Mex breakfast wrap. It’s got all your favorite fillings: black beans, cheese, avocado, and salsa.
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