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
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.
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.
SCRAMBLED EGGS WITH FINE HERBS
The next time you're looking for a simple and easy breakfast or brunch, add some dried fine herbs and a couple tablespoons of low fat yogurt for creamy scrambled eggs. Try with cooked chopped ham, pesto, sautéed sliced mushrooms, or grated Parmesan cheese to make this recipe your own!
Time 5m
Yield Serves: 1
Number Of Ingredients 4
Steps:
- Whisk eggs, yogurt, fine herbs and pepper in small bowl.
- Spray non-stick 8-inch (20 cm) non-stick skillet with cooking spray. Heat over medium heat.
- Pour in egg mixture and immediately reduce heat to medium-low. As eggs begin to set, gently move spatula across bottom and side of skillet to form large, soft curds. Cook until eggs are thickened and no visible liquid egg remains.
Nutrition Facts :
SCRAMBLED EGGS WITH FINES HERBES AND TOMATOES
Provided by Food Network
Time 20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Break the eggs into a large mixing bowl, reserving 2 yolks in a separate bowl. To the large mixing bowl add the fines herbes, salt, and pepper. Combine with a whisk.
- Combine the heavy cream and the mustard with the reserved egg yolks and mix well.
- In a heavy saute pan over medium-low heat, melt the butter. When the butter is melted, add the whole egg mixture and cook, stirring constantly, until creamy and slightly thickened.
- Add the yolk mixture and the tomatoes to the slightly thickened egg mixture And remove from the heat while continuing to stir constantly. The heat in the pan will continue to cook the eggs. Perfectly scrambled eggs should be creamy with very soft curds. Sprinkle with the chives and serve.
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
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.
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
CREAMY SCRAMBLED EGGS WITH FINES HERBES
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
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.
CREAMY SCRAMBLED EGGS WITH HERBS
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
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.
SCRAMBLED EGGS WITH FINES HERBES AND TOMATOES
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
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
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