Creamy Herbed Scrambled Eggs Recipes

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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.

CREAMY HERBED SCRAMBLED EGGS



Creamy Herbed Scrambled Eggs image

This is a versatile recipe for scrambled eggs that I threw together trying to use up leftover low fat 'Laughing Cow' spreadable cheese wedges since I had run out of crackers. The flavored cheese gives it a wonderful taste and texture. Ingredients could be added to suit your tastes and what you have on hand.

Provided by pheebess

Categories     Breakfast

Time 10m

Yield 2-3 serving(s)

Number Of Ingredients 7

1 tablespoon butter
2 tablespoons diced onions
5 eggs
1/2 cup milk
2 wedges of spreadable cheese (I use Laughing Cow, French Onion flavor, which are 3/4 oz each)
1 -2 tablespoon fresh parsley, minced
salt and pepper

Steps:

  • Melt the butter in a small non-stick pan over medium heat, and saute onions until soft and translucent.
  • Whisk together the eggs and milk and add to the pan, lowering the heat to medium-low. As the eggs cook, give them an occasional stir to shift the uncooked portions to the bottom.
  • Cut the cheese wedges into small cubes.
  • Once the eggs are a little more than half-way cooked through, add the parsley and cheese and season with salt and pepper. Keep a close eye on the eggs, gently stirring til cooked through. They should be solid, light and fluffy, but not dry.

Nutrition Facts : Calories 269.6, Fat 19.9, SaturatedFat 8.9, Cholesterol 488.8, Sodium 259.2, Carbohydrate 3.9, Fiber 0.1, Sugar 0.5, Protein 17.8

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.

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.

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.

HERBED-BAKED EGGS



Herbed-Baked Eggs image

Provided by Ina Garten

Categories     main-dish

Time 12m

Yield 2 servings

Number Of Ingredients 10

1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary leaves
1 tablespoon minced fresh parsley
1 tablespoon freshly grated Parmesan
6 extra-large eggs
2 tablespoons heavy cream
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
Toasted French bread or brioche, for serving

Steps:

  • Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
  • Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)
  • Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.

HERB & CHEESE SCRAMBLED EGGS



Herb & Cheese Scrambled Eggs image

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

Categories     Breakfast     Brunch

Time 15m

Yield 4 servings.

Number Of Ingredients 10

8 large eggs
1/2 cup 2% milk or half-and-half cream
4 ounces cream cheese, softened
1 tablespoon minced fresh parsley
1 tablespoon minced chives
1/2 teaspoon minced fresh thyme
1/8 to 1/4 teaspoon salt
1/8 teaspoon white pepper
1 tablespoon butter
Additional minced fresh herbs

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.

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.

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.

SWEET HERB SCRAMBLE



Sweet Herb Scramble image

Scrambled eggs with tarragon, marjoram, parsley, and cheese. Salt and pepper may be added at the table.

Provided by Karen Skolfield

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 15m

Yield 2

Number Of Ingredients 7

6 eggs
2 teaspoons water
1 ½ teaspoons dried tarragon
1 ½ teaspoons dried marjoram
1 ½ teaspoons dried parsley
1 teaspoon butter
½ cup shredded Cheddar cheese

Steps:

  • In a large bowl, beat together the eggs and water until smooth. Stir in tarragon, marjoram and parsley.
  • Heat butter in a skillet over medium heat. Cook, stirring frequently, until eggs are desired consistency. When eggs are nearly cooked, stir in cheese until melted.

Nutrition Facts : Calories 352.8 calories, Carbohydrate 2.6 g, Cholesterol 593 mg, Fat 26.4 g, Fiber 0.4 g, Protein 26.3 g, SaturatedFat 11.9 g, Sodium 402.6 mg, Sugar 1.3 g

EXTRA-CREAMY SCRAMBLED EGGS



Extra-Creamy Scrambled Eggs image

Adding a small amount of a starchy slurry to scrambled eggs - a technique learned from Mandy Lee of the food blog Lady & Pups - prevents them from setting up too firmly, resulting in eggs that stay tender and moist, whether you like them soft-, medium- or hard-scrambled. Potato or tapioca starch is active at slightly lower temperatures than cornstarch and will produce a slightly more tender scramble, but cornstarch works just fine if it's what you've got on hand. Make sure your skillet is at just the right temperature by heating a tablespoon of water in the skillet and waiting for it to evaporate. For creamier eggs, you can replace the water with milk or half-and-half.

Provided by J. Kenji López-Alt

Categories     breakfast, brunch, easy, quick

Time 5m

Yield 2 servings

Number Of Ingredients 4

2 teaspoons potato starch, tapioca starch or cornstarch
4 tablespoons cold unsalted butter, cut into 1/4-inch cubes
4 eggs (see Note)
Pinch of kosher salt

Steps:

  • In a medium bowl, whisk together starch with 1 1/2 tablespoons water until no lumps remain. Add half the butter cubes to starch mixture. Add eggs and salt, and whisk, breaking up any cubes of butter that have stuck together, until the eggs are frothy and homogenous. (There will still be solid chunks of butter in the eggs.)
  • Set your serving plate near the stovetop. Heat 1 tablespoon water in a 10-inch nonstick skillet over medium-high, swirling gently until the water evaporates, leaving behind only a few small droplets. Immediately add the remaining 2 tablespoons butter and swirl vigorously until the butter is mostly melted and foamy but not brown, about 10 seconds.
  • Immediately add the egg mixture and cook, pushing and folding the eggs with a spatula, until they are slightly less cooked than you'd like them, about 1 to 2 minutes, depending on doneness. More vigorous stirring will result in finer, softer curds, while more leisurely stirring will result in larger, fluffier curds. Immediately transfer to the serving plate, and serve.

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

LUXURY SCRAMBLED EGGS



Luxury Scrambled Eggs image

These eggs are wonderful. The cream cheese really provides a richness that makes them special. Slightly adapted from a recipe by Shellagh Connelly, as I like my eggs even more luxurious. :-)

Provided by evelynathens

Categories     Breakfast

Time 10m

Yield 3-4 serving(s)

Number Of Ingredients 9

1 large scallion, thinly sliced
1/2 tablespoon tightly packed curly fresh parsley leaves, chopped
1/2 tablespoon tightly packed fresh basil or 1/2 tablespoon tarragon leaf, chopped
6 large eggs
2 tablespoons heavy cream
4 ounces cream cheese, cut into about 3/4-inch pieces
salt & freshly ground black pepper, as needed
2 tablespoons butter
fresh chives, minced

Steps:

  • Combine the chopped herbs. In a medium bowl use a fork to loosely combine the eggs and cream. Stir in cream cheese, the herbs, and a little salt and pepper. Eggs do not have to be completely uniform.
  • In a 10-inch heavy non-stick skillet melt the butter over medium heat. Add the eggs and stir with a spatula for a few seconds.
  • Lower heat to medium low and keep stirring, scraping up any egg sticking to the pan, for 3 minutes, or until large curds form. Eggs can be served almost wet, moist yet approaching firm (my preference), or quite firm.
  • Serving suggestion: Serve hot, maybe with a salad of tart greens and orange sections for contrast.

CREAMY CHEESY SCRAMBLED EGGS WITH BASIL



Creamy Cheesy Scrambled Eggs with Basil image

Sour cream makes these eggs rich and creamy and the basil adds a little kick of flavor. Sometimes I use pepperjack cheese and a little garlic and onion (powdered or fresh) for extra flavor.

Provided by Elisa Stamm

Categories     Breakfast and Brunch     Eggs     Scrambled Egg Recipes

Time 15m

Yield 2

Number Of Ingredients 6

4 eggs
3 tablespoons sour cream
½ cup shredded mozzarella cheese
salt and pepper to taste
2 teaspoons butter
1 tablespoon minced fresh basil

Steps:

  • Whisk eggs and sour cream in a bowl until creamy and smooth. Mix in cheese. Season with salt and pepper.
  • Melt butter in a skillet over medium heat. Pour in egg mixture; cook, stirring constantly, until eggs reach the desired consistency. Mix in basil during final minutes of cooking.

Nutrition Facts : Calories 297.1 calories, Carbohydrate 2.5 g, Cholesterol 410.3 mg, Fat 23 g, Protein 20.2 g, SaturatedFat 11.3 g, Sodium 432.7 mg, Sugar 1.1 g

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