Scrambled Eggs With Herbs Food

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VELVET SCRAMBLED EGGS WITH FRESH HERBS



Velvet Scrambled Eggs with Fresh Herbs image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 15

9 large eggs
1/4 cup milk or cream, plus a splash
1/4 cup butter
1 tablespoon minced fresh marjoram or oregano
1 tablespoon minced fresh thyme
1/2 scallion, minced (green only)
2 tablespoons freshly grated Parmesan cheese
Salt and freshly ground black pepper
Lemon wedges, for serving
Green Salad, recipe follows
1 head green, red or butter lettuce, torn into small pieces (5 cups mesclun salad mix)
1 teaspoon Dijon mustard
1 1/2 tablespoons red wine vinegar
1/4 cup olive oil
Salt and freshly ground black pepper

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



Slow-Cooked Scrambled Eggs with Green Herbs image

Provided by Ina Garten Bio & Top Recipes

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

10 extra-large eggs
6 tablespoons whole milk or half-and-half
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons minced fresh parsley leaves
2 tablespoons minced scallions, white and green parts
2 tablespoons minced fresh dill
2 tablespoons unsalted butter

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.

CREAMY SCRAMBLED EGGS WITH EDIBLE FLOWERS AND FINES HERBS



Creamy Scrambled Eggs with Edible Flowers and Fines Herbs image

Provided by Elizabeth (Raynor) Howes

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 12

12 large eggs
1/2 cup light cream
2 teaspoons chopped fresh chervil leaves
2 teaspoons chopped fresh tarragon leaves
2 teaspoons chopped fresh parsley leaves
2 teaspoons chopped fresh chives
Salt and freshly cracked black pepper
4 tablespoons unsalted butter
8 ounces goat cheese, crumbled
Handful edible flowers
Fresh parsley sprigs, for garnish
Serving suggestion: toasted rye bread

Steps:

  • In a large mixing bowl, whisk the eggs, cream, chervil, tarragon, parsley, chives and a little salt and pepper. In a large nonstick skillet, melt the butter, add the eggs, and stir over a low heat until the eggs are just beginning to set.
  • In the skillet, stir in the goat cheese and continue to cook briefly, still stirring occasionally until the cheese melts. Add the edible flowers. To serve, spoon some eggs onto the rye bread and place on a plate with a sprig of parsley on top for garnish.
  • Serve immediately.

SCRAMBLED EGGS WITH HERBS



Scrambled Eggs with Herbs image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

10 large eggs
1/4 cup milk, half-and-half, or heavy cream
1 tablespoon thinly sliced fresh chives
2 tablespoons minced fresh flat-leaf parsley leaves
1 1/2 teaspoons finely chopped fresh tarragon leaves
Kosher salt and freshly ground black pepper, as needed
2 tablespoons unsalted butter

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.

CREAMY SCRAMBLED EGGS WITH HERBS



Creamy Scrambled Eggs with Herbs image

Provided by Michele Sbrana

Categories     Egg     Herb     Breakfast     Brunch     Low Carb     Vegetarian     Quick & Easy     Cream Cheese     Bon Appétit     California

Yield Serves 4

Number Of Ingredients 8

6 eggs
4 ounces light cream cheese, diced
1/4 cup chopped green onions
1/4 cup chopped fresh basil or 2 teaspoons dried, crumbled
2 tablespoons chopped fresh parsley
2 tablespoons milk
2 teaspoons chopped fresh oregano or 1/2 teaspoon dried, crumbled
2 tablespoons (1/4 stick) butter

Steps:

  • Beat eggs in large bowl to blend. Beat in next 6 ingredients. Season with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add egg mixture and stir until eggs are scrambled, about 4 minutes. Serve immediately.

HERB CREAM CHEESE SCRAMBLED EGGS



Herb Cream Cheese Scrambled Eggs image

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

4 eggs
4 tablespoons milk
1 tablespoon olive oil spread or 1 tablespoon margarine
2 tablespoons cream cheese
2 tablespoons mixed herbs
black pepper
2 slices bread

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

HERBED SCRAMBLED EGGS



Herbed Scrambled Eggs image

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

1 tablespoon butter
6 eggs
2 tablespoons cream
1/4 teaspoon salt
1 pinch black pepper or 1 pinch white pepper
1 teaspoon parsley or 1 teaspoon chives (or a combination)

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.

SCRAMBLED EGGS WITH FINES HERBES AND TOMATOES



Scrambled Eggs With Fines Herbes and Tomatoes image

This is Wolfgang Puck's recipe from the Food network. I had some home grown tomatoes, and thought this would be a great breakfast, and it was! I did increase the quantity of fresh herbs, but you can reduce those to be more like his recipe. I also subbed creme fraiche for his heavy creme.

Provided by PanNan

Categories     Breakfast

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

12 large eggs
3 tablespoons fresh herbs, finely chopped (I used parsley, tarragon and chives)
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
3 tablespoons creme fraiche (or heavy creme)
2 tablespoons Dijon mustard
2 tablespoons butter
3 tomatoes, peeled, seeded, diced, and drained (home grown are best)

Steps:

  • Break the eggs into a large mixing bowl, reserving 2 yolks in a smaller separate bowl. Add the herbs (reserving a little for garnishing), salt and pepper to the large bowl of eggs. Mix with a whisk.
  • In the smaller bowl of egg yolks, whisk in the mustard and creme fraiche. Mix well.
  • Melt the butter in a large skillet. When melted, add the large bowl of eggs and cook, stirring constantly, until creamy and just barely thickened.
  • Add the yolk mixture and the tomatoes to the skillet. Stir once or twice to incorporate, and remove from the heat. They will continue to cook off the heat.
  • Prepare the plate, serve the eggs garnished with some of the herbs.

Nutrition Facts : Calories 217.7, Fat 16.4, SaturatedFat 7.3, Cholesterol 392.4, Sodium 626.1, Carbohydrate 3.7, Fiber 0.9, Sugar 2, Protein 13.5

FLUFFY SCRAMBLED EGGS WITH FRESH HERBS



Fluffy Scrambled Eggs With Fresh Herbs image

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

6 large eggs
1/4 cup milk
1/4 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons I Can't Believe It's Not Butter® Spread
1/3 cup finely chopped onions or 1/3 cup shallot
1 teaspoon fresh marjoram or 1 teaspoon fresh oregano leaves

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

CREAMY SCRAMBLED EGGS WITH FINES HERBES



Creamy Scrambled Eggs With Fines Herbes image

These eggs get their creaminess from butter. They are more for a brunch or dinner or a special breakfast than for every day.

Provided by threeovens

Categories     Breakfast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 6

4 eggs
3/4 teaspoon mixed herbs, minced and divided (a mixture of fresh tarragon, parsley, chives and chervil)
1/4 teaspoon kosher salt
3 tablespoons cold butter, cut into small cubes and divided
4 slices baguette (hot toasted and buttered)
fresh ground black pepper

Steps:

  • In a small bowl, whisk together the eggs, herbs, and salt; stir in 1 tablespoon of the butter.
  • Heat a small skillet over medium low heat; add egg mixture and cook, while stirring, so that the eggs do not set too fast.
  • The eggs will begin to set and form a creamy sauce; add in the remaining butter, one piece at a time, continuing to stir.
  • Arrange the toasts on serving plates.
  • Once the eggs set (they will still be creamy, but firm) spoon them over the toast, season with pepper and the remaining herbs, and serve immediately.

SCRAMBLED EGGS WITH MIXED HERBS



Scrambled Eggs with Mixed Herbs image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 5m

Number Of Ingredients 6

2 large eggs
Large pinch of coarse salt
1 tablespoon unsalted butter
1/4 cup mixed fresh herbs, such as sage, basil, thyme, flat-leaf parsley, and mint, coarsely chopped
Flaky sea salt, for sprinkling
Toasted baguette and fresh chives, for serving

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.

GARLIC & HERB SCRAMBLED EGGS WITH CHEESE



Garlic & Herb Scrambled Eggs With Cheese image

Good for those days when you don't want typical breakfast food, and it gives your eggs a little kick. If you want to add more eggs, add more milk. Example: 4 eggs, 2 Tbsp (couple dashes) of milk and so on. Also double up on everything else.

Provided by Shelbylee

Categories     Breakfast

Time 17m

Yield 2 serving(s)

Number Of Ingredients 6

1 tablespoon milk
2 large eggs
1 teaspoon garlic herb seasoning
1/2 teaspoon parsley
1 teaspoon onion powder
1/2 cup mozzarella cheese

Steps:

  • In a small bowl, scramble the eggs, and then add all the ingredients minus the cheese.
  • Next, scramble eggs in a skillet sprayed with non-stick spray or butter.
  • Once cooked, sprinkle on as much cheese as desired and enjoy!

Nutrition Facts : Calories 164.6, Fat 11.3, SaturatedFat 5.4, Cholesterol 209.2, Sodium 251.3, Carbohydrate 2.3, Fiber 0.2, Sugar 0.6, Protein 12.9

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