Slow Cooked Scrambled Eggs With Green Herbs Food

This is the breakfast Sam and I probably eat most often regardless of the season. In truth, it's usually a dish we whip up as a late breakfast on weekdays when we're both working from home and most emails have been returned. It's wonderfully versatile and allows you to use up any leftover grains you have from previous meals, folding in leafy greens for a bit of color. In that sense, think of it more as a template rather than a hard-and-fast approach. Any leafy greens and most grains will work, although I veer away from small, delicate grains like amaranth because they can get lost in the dish.

Provided by Megan Gordon

Categories     Egg     Leafy Green     Breakfast     Brunch     Sauté     Vegetarian     Quick and Healthy     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2, heartily

Number Of Ingredients 12

• Ingredients

For silky, outrageously good scrambled eggs, cook them low and slow. This method, which Mark Bittman learned from James Beard, is very low and very slow: you place the eggs over very low heat, stirring frequently, breaking up the curds as they form. The results are without compare. Make them for breakfast on the weekend, while the coffee brews and the bacon fries.

Provided by Mark Bittman

Categories     breakfast, brunch, dinner, lunch, editors' pick

Time 40m

Yield 2 servings

Number Of Ingredients 4

• Ingredients

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 28 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 8 grams, Sodium 292 milligrams, Sugar 1 gram, TransFat 0 grams