SAVORY SCRAMBLED EGGS RECIPE
Make an ordinary scrambled eggs recipe extraordinary when cream cheese is added. This Savory Scrambled Eggs Recipe features a unique flavor for the morning.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 20m
Yield Makes 6 servings.
Number Of Ingredients 6
Steps:
- Melt margarine in large skillet on low heat. Meanwhile, beat eggs, milk and seasonings with wire whisk until well blended. Add to skillet.
- Cook until eggs begin to set, stirring occasionally.
- Add cream cheese; continue cooking until cream cheese is melted and egg mixture is completely set, stirring occasionally. Serve with toast slices, if desired.
Nutrition Facts : Calories 200, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 305 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 10 g
SIMPLE SAVORY SCRAMBLED EGG
An easy Savory Scrambled Egg recipe made with duxelle, yellow and red peppers with Parmesan and fresh thyme.
Provided by Anina
Categories breakfast
Yield 2 servings
Number Of Ingredients 12
Steps:
- In a large saucepan heat the butter and olive oil and saute the finely chopped mushroom and onion for a few minutes. Add the nutmeg and mix.
- Add the peppers and saute with the mushrooms and onions for another 4 minutes. Season with salt and black pepper.
- Add the eggs, and cook the scramble through using a wooden spoon to mix while cooking.
- Remove from heat, dish up and season with fresh thyme and generous amounts of Parmesan. Serve with crusty bread.
SAVOURY SCRAMBLED EGGS
This is a gorgeous version of the traditional Scrambled Eggs that we love in our house. Sunday mornings under the patio with lots of juice, coffee, hot buttered toast and our eggs.
Provided by Dee-licious
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large frypan over medium heat, saute onion and bacon until soft.
- Add tomato and mushrooms, and cook, stirring a further 2 minutes.
- Add herbs and stir through.
- crack eggs into a jug and whisk until just combined, add to frypan with other ingredients.
- Let eggs rest for 30 seconds, then scrape bottom of pan, lifting eggs. This forms the egg mix into curds. Continue doing this until the eggs are firm and cooked to your liking.
- Serve with hot buttered toast.
Nutrition Facts : Calories 195.3, Fat 12.4, SaturatedFat 4.1, Cholesterol 376.1, Sodium 196.6, Carbohydrate 6, Fiber 1.4, Sugar 2.8, Protein 14.7
SAVORY SCRAMBLED EGGS
Make and share this Savory Scrambled Eggs recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 34m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a mixing bowl, whisk the eggs, water, basil, salt, and pepper together.
- Fold in tomato and green onion.
- Melt the butter in a large nonstick skillet over medium heat; swirl to coat bottom of pan.
- When butter foams, add egg mixture all at once.
- Let set for 20 seconds.
- Cook, stirring, for 3-4 minutes or until light, fluffy, and almost dry.
- Add sour cream and stir until blended.
- Serve right away.
Nutrition Facts : Calories 204.9, Fat 14.4, SaturatedFat 5.9, Cholesterol 435.7, Sodium 248.6, Carbohydrate 4.7, Fiber 1, Sugar 2.1, Protein 13.8
PERFECT SCRAMBLED EGGS
Provided by Alton Brown
Time 10m
Number Of Ingredients 0
Steps:
- Whisk the eggs: Whisk 3 large eggs, 1 pinch of kosher salt, 1 grind of black pepper and 3 tablespoons whole milk together until light and foamy.
- TIP: Odds are you're going to be serving these on a plate. If so, I strongly suggest you park an ovensafe one in a low oven or in hot water while you're cooking. Cold plates suck the heat right out of food.
- Add to the pan: Add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.
- Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
- Let rest: As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.
THE SECRET TO FLUFFY SCRAMBLED EGGS
In search of tender, fluffy scrambled eggs? Here's the only ingredient you need, and the chef-approved method for how to make scrambled eggs worthy of any morning. And, no... you don't add milk! Garnish with creme fraiche or sour cream, hot sauce, and chopped herbs.
Provided by Edible Times
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Heat oil in a skillet over medium-high heat. Saute bell pepper and mushrooms until soft, about 5 minutes. Set aside.
- Whisk eggs with salt until completely combined and very foamy.
- Melt butter in another skillet over low heat until bubbling. Add eggs and stir frequently for even, moist curds, 2 to 3 minutes. Once eggs are thickened and creamy, but still shiny, add sauteed vegetables, and stir to incorporate. Remove scrambled eggs from the pan before they begin to look dry, as they will continue to thicken off the heat.
Nutrition Facts : Calories 280.7 calories, Carbohydrate 2 g, Cholesterol 393.5 mg, Fat 24.9 g, Fiber 0.4 g, Protein 13.2 g, SaturatedFat 9.2 g, Sodium 198.9 mg, Sugar 1.4 g
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