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
SOFT SCRAMBLED EGGS ON TOAST
Provided by Valerie Bertinelli
Categories main-dish
Time 25m
Yield 3 to 4 servings
Number Of Ingredients 4
Steps:
- Crack the eggs into a mixing bowl. Whisk the eggs until the yolks and the whites are cohesive and light yellow.
- Add the butter to a nonstick pan and heat over medium-low heat. When the butter is melted, add the eggs and 1/2 teaspoon salt. Continue moving the eggs with a rubber spatula; after a few minutes, some curds will start forming. Keep stirring and scraping the pan until the eggs come together, are creamy and look almost like a custard. This process can take between 15 to 20 minutes. Remove the pan from heat. Season with salt.
- To serve, spoon the eggs onto the toast. Top with freshly ground black pepper.
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.
SCRAMBLED EGGS & SLOW-ROAST TOMATOES ON TOAST
These indulgent scrambled eggs with tomatoes and spinach are the ideal weekend breakfast treat. A simple vegetarian meal you can prep in minutes
Provided by Kirstie Allsopp
Categories Breakfast, Brunch
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/ gas 4. Drizzle the oil in a roasting tin and add the sliced garlic, the thyme and some seasoning. Arrange the tomatoes, cut-side down, on top and roast in the oven for 45 mins or until soft. Keep warm until serving.
- Boil the kettle. Put the spinach in a metal colander over the sink and pour boiling water over it, just until the leaves have wilted. Leave to drain.
- Peel the remaining garlic clove, wedge it onto a fork and use it to beat the eggs. Put half the butter in a non-stick frying pan over a low heat. Once melted, add the eggs. Stir until they start to thicken, then stir in the spinach. When the eggs are almost cooked, take off the heat and stir in the remaining butter. Keep stirring until the eggs are cooked but still soft. Pile onto toast, if you like, and serve with the tomatoes.
Nutrition Facts : Calories 496 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 25 grams protein, Sodium 1.4 milligram of sodium
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