Herb Cheese Scrambled Eggs Recipes

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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.

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.

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.

GARLIC & HERB SCRAMBLED EGGS WITH CHEESE



Garlic & Herb Scrambled Eggs With Cheese image

Good for those days when you don't want typical breakfast food, and it gives your eggs a little kick. If you want to add more eggs, add more milk. Example: 4 eggs, 2 Tbsp (couple dashes) of milk and so on. Also double up on everything else.

Provided by Shelbylee

Categories     Breakfast

Time 17m

Yield 2 serving(s)

Number Of Ingredients 6

1 tablespoon milk
2 large eggs
1 teaspoon garlic herb seasoning
1/2 teaspoon parsley
1 teaspoon onion powder
1/2 cup mozzarella cheese

Steps:

  • In a small bowl, scramble the eggs, and then add all the ingredients minus the cheese.
  • Next, scramble eggs in a skillet sprayed with non-stick spray or butter.
  • Once cooked, sprinkle on as much cheese as desired and enjoy!

Nutrition Facts : Calories 164.6, Fat 11.3, SaturatedFat 5.4, Cholesterol 209.2, Sodium 251.3, Carbohydrate 2.3, Fiber 0.2, Sugar 0.6, Protein 12.9

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

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.

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

HERBED CHEESE SCRAMBLED EGGS ON ASPARAGUS



Herbed Cheese Scrambled Eggs on Asparagus image

Categories     Cheese     Egg     Breakfast     Brunch     Sauté     Asparagus     Spring     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

1 pound slender asparagus spears, trimmed
1/2 cup creamy garlic and herb cheese (such as Boursin)
1 tablespoon minced fresh basil
10 large eggs
2 1/2 tablespoons butter

Steps:

  • Cook asparagus in medium skillet of boiling water until just tender, about 3 minutes. Drain; return asparagus to skillet. Mix cheese and basil in small bowl. Whisk eggs in large bowl. Melt 1 1/2 tablespoons butter in heavy large skillet over medium heat. Add eggs; stir until eggs are almost set, about 1 minute. Add cheese mixture and stir until cheese melts and eggs are softly set, about 2 minutes.
  • Meanwhile, add 1 tablespoon butter to asparagus in skillet and stir over medium heat. Divide asparagus among 4 plates; spoon eggs over and serve.

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.

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