Soft, creamy scrambled eggs finished with fresh herbs for a simple, flavorful breakfast. These eggs cook quickly and work well with toast, salad, or roasted potatoes.
Ingredients
- 4 large eggs at room temperature if possible
- 2 tablespoons milk or cream for extra creaminess
- 1 tablespoon unsalted butter
- 2 tablespoons fresh herbs such as chives, parsley, dill, or a mix, finely chopped
- 1/4 teaspoon salt or to taste
- 1/8 teaspoon black pepper or to taste
Instructions
- Crack the eggs into a bowl, then add the milk or cream, salt, and black pepper. Whisk until well combined and slightly frothy.
- Melt the butter in a nonstick skillet over medium-low heat.
- Pour in the egg mixture and let it sit for a few seconds, then gently stir with a spatula, pushing the eggs from the edges toward the center.
- Continue cooking slowly, stirring often, until the eggs are softly set but still slightly glossy.
- Remove from the heat and fold in the chopped herbs. Serve immediately.
Nutrition
Serving: 1gCalories: 210kcalCarbohydrates: 2gProtein: 13gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 390mgSodium: 290mgPotassium: 150mgSugar: 1gVitamin A: 12IUVitamin C: 4mgCalcium: 6mgIron: 10mg