EXTRA-MOIST SCRAMBLED EGGS WITH CHIVES
Treat yourself to a delicious breakfast with these light and fluffy scrambled eggs that are flavored with chives - ready in 15 minutes.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- In medium bowl, beat eggs, chives, salt and pepper with fork or wire whisk until well mixed.
- In 10-inch skillet, heat milk and butter over medium heat just until butter melts and liquid is steaming. Pour egg mixture into skillet.*
- As mixture heats, portions of eggs will begin to set. Gently push cooked portions with metal spatula to the outside edge of skillet. Avoid stirring constantly. As more egg sets, push it to the edge as well and stack it on top of the set egg mixture already there. Cook 5 to 6 minutes or until eggs are thickened throughout but still moist.
Nutrition Facts : Calories 210, Carbohydrate 2 g, Cholesterol 345 mg, Fat 2, Fiber 0 g, Protein 11 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 2 g, TransFat 1/2 g
CHINESE SCRAMBLED EGGS WITH CHIVES
This is an easy recipe for Chinese scrambled eggs made with garlic chives, but you can use regular chives as well.
Provided by Rhonda Parkinson
Categories Breakfast
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Gather the ingredients.
- Wash and drain garlic chives. Remove hard ends and any wilted green leaves at the top and chop into 1-inch lengths until you have 1/3 cup (5 tablespoons).
- Beat eggs in a medium bowl. Add 1 teaspoon vegetable or peanut oil, soy sauce or salt, and pepper.
- Heat a heavy skillet over medium-high heat.
- Add remaining oil, lifting the frying pan so that oil covers bottom of pan. When oil is hot, add chives.
- Stir-fry briefly, then add beaten egg mixture.
- Reduce heat to medium and gently scramble eggs.
- Remove from heat when just done, but still moist.
Nutrition Facts : Calories 133 kcal, Carbohydrate 1 g, Cholesterol 186 mg, Fiber 0 g, Protein 6 g, SaturatedFat 3 g, Sodium 207 mg, Sugar 0 g, Fat 12 g, ServingSize Serves 2 to 4, UnsaturatedFat 0 g
CREAMY SCRAMBLED EGGS WITH CHIVES
Creamy Scrambled Eggs with Chives is absolutely mouthwatering. This delicious breakfast entree includes scrambled eggs mixed with cream cheese and chives. Then the eggs are served over toast. It's so quick and easy to make, yet everyone will rave over the creaminess and delicious taste of the eggs. It makes for a hearty and satisfying breakfast that's great to serve on weekends, holidays or for company.
Provided by Teresa
Categories Breakfast
Time 13m
Number Of Ingredients 9
Steps:
- Whisk eggs in a large mixing bowl with chives, salt, pepper, baking powder and water.
- Set aside.
- Melt butter in a skillet over low to medium heat.
- Add egg mixture.
- As eggs begin to set, push them gently toward the center of the skillet with a spatula.
- (See my note below about adding the cream cheese just before this point, rather than later in the cooking process).
- This will allow the uncooked egg to move toward the sides of the skillet and cook.
- Once eggs are partially set, add the cream cheese.
- Continue cooking for one minute, stirring occasionally.
- Eggs should be set but still moist.
- Spoon eggs evenly over pieces of Ezekiel toast.
Nutrition Facts : Calories 369 kcal, Carbohydrate 14 g, Protein 17 g, Fat 27 g, SaturatedFat 13 g, Cholesterol 471 mg, Sodium 602 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 11 g, ServingSize 1 serving
SOFT SCRAMBLED EGGS WITH FRESH RICOTTA AND CHIVES
Provided by Jeanne Thiel Kelley
Categories Egg Breakfast Brunch Easter Vegetarian Kid-Friendly Quick & Easy Low Cal High Fiber Mother's Day Ricotta Spring Summer Healthy Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Whisk eggs, chopped chives, and 1/4 teaspoon fleur de sel in medium bowl until well blended. Melt butter in heavy medium nonstick skillet over medium heat. When foam subsides, add eggs and stir with heatproof silicone spatula until eggs are almost cooked but still runny in parts, tilting skillet and stirring with spatula to allow uncooked portion to flow underneath, about 2 minutes. Remove from heat. Add ricotta and stir just until incorporated but clumps of cheese are still visible.
- Arrange 2 toasts or 4 baguette slices on each of 2 plates. Spoon scrambled eggs atop toasts. Sprinkle with more fleur de sel and pepper. Garnish with whole chives, if desired.
- Available at some supermarkets and at specialty foods stores and Italian markets.
SCRAMBLED EGGS WITH CHERVIL AND CHIVES
Transport yourself to Paris with this oh-so-French breakfast. Farm-fresh eggs (if you can get them) are combined with cream cheese and slowly cooked in sweet butter for a rich, custard-like consistency. Bon appétit!
Provided by Jerry Traunfeld
Categories main-dish
Time 15m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Fill a medium saucepan halfway with water and bring to a simmer. Meanwhile, in a metal mixing bowl, whisk the eggs, chives, and chervil. Add the butter and cream cheese to the egg mixture and place the bowl over the saucepan with simmering water; the bowl should not be touching the water. (This is a French technique called a bain marie, or water bath.) Season eggs with salt, and stir with a rubber spatula until the eggs look softly scrambled, 2-3 minutes. Remove the eggs from the heat and continue to stir until the eggs are soft but set. Transfer to a serving bowl, garnish with sage blossoms (optional), and serve.
CHIVE SCRAMBLED EGGS
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 5
Steps:
- In a medium bowl, whisk together eggs, cottage cheese, and salt.
- Heat a large nonstick saute pan over medium-high heat and add butter. When butter has melted and the foam subsides, pour eggs into pan. When eggs begin to set along edges, pull them to center of pan with a spatula and tilt pan to draw uncooked eggs out. Turn eggs over a few times until they are no longer runny but are still wet. The entire cooking process will take less than 2 to 3 minutes.
- Transfer eggs to a plate, sprinkle with chives, and serve immediately.
CREAM CHEESE AND CHIVE SCRAMBLED EGGS
Categories Egg Breakfast Brunch Vegetarian Quick & Easy Cream Cheese Chive Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 4
Steps:
- In a bowl whisk together the eggs, the cream cheese, 2 tablespoons of the chives, and salt and pepper to taste. In a large heavy skillet melt the butter over moderate heat, add the egg mixture, and cook it, stirring, for 6 to 8 minutes, or until the eggs are cooked through. Serve the eggs sprinkled with the additional chives.
SCRAMBLED EGGS WITH MUSHROOMS & CHIVES
Make and share this Scrambled Eggs with Mushrooms & Chives recipe from Food.com.
Provided by CountryLady
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, crack the 2 large eggs and season lightly with salt and pepper.
- Using a non-stick pan over medium high heat, gently heat the olive oil and begin to sauté the mushrooms, seasoning with salt and pepper and tossing gently.
- It is important not to overcook the mushrooms.
- Once they have been sautéed for 2 to 3 minutes, add the butter then the eggs.
- Reduce heat to medium and gently work the scrambled eggs slowly from the outside of the pan to the centre.
- If the heat is too high, the eggs will be rubbery.
- Once the eggs start to take on the form of a scrambled-egg look, add the 35% cream & the chives.
- This is the final touch& slows down the cooking of the eggs to ensure that they will be soft and tender.
- Gently work in the cream for 10 to 15 seconds.
- Remove from heat and serve.
CREAM CHEESE AND CHIVE SCRAMBLED EGGS
Another recipe from the cookbook that my boyfriend bought. Good for a formal breakfast or informal dinner. Serve with cantaloupe or honeydew melon.
Provided by Abbs lt3
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In medium bowl, toss greens with oil, vinegar, and a pinch of salt. Set aside. In large bowl, with wire whisk, beat eggs, chives, pepper, 1/2 tsp salt, and 1/4 cup water until blended.
- In nonstick, 10-inch skillet, melt butter over medium-high heat. Add egg mixture to skillet. As egg mixture begins to set around edge, move it gently toward center to allow uncooked egg to flow toward side of pan. When eggs are partially cooked, add cream cheese and continue cooking, stirring occasionally until egg mixture is set but still mosit, about 1 minute.
- To serve, divide greens about four dinner plates. Place two toast halves on each plate, spoon eggs over toast.
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