Scrambled Eggs With Chive Pesto And Prosciutto Recipes

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EXTRA-MOIST SCRAMBLED EGGS WITH CHIVES



Extra-Moist Scrambled Eggs with Chives image

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

6 eggs
1 tablespoon chopped fresh chives
1/4 teaspoon salt
1/8 teaspoon pepper, if desired
1/2 cup milk or half-and-half
3 tablespoons butter

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

PESTO SCRAMBLED EGGS



Pesto Scrambled Eggs image

What more can I say ... it's delicious (might not sound it, but it is) ... try it! Serve on toast if you want.

Provided by SOPHIAWADE

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 10m

Yield 1

Number Of Ingredients 5

1 tablespoon vegetable oil
1 egg, lightly beaten
¼ cup shredded Cheddar cheese
salt and pepper to taste
½ teaspoon pesto

Steps:

  • Heat oil in a skillet over medium heat. In a small bowl, combine egg, Cheddar cheese, salt and pepper. Pour into pan, and cook stirring for 3 to 5 minutes, or until desired doneness. Remove from heat, and stir in pesto.

Nutrition Facts : Calories 318.7 calories, Carbohydrate 0.9 g, Cholesterol 216.5 mg, Fat 29.1 g, Fiber 0.1 g, Protein 13.8 g, SaturatedFat 10 g, Sodium 846.6 mg, Sugar 0.5 g

SCRAMBLED EGGS WITH CHIVE PESTO AND PROSCIUTTO



Scrambled Eggs with Chive Pesto and Prosciutto image

Categories     Milk/Cream     Egg     Breakfast     Brunch     Sauté     Low Carb     Sausage     Prosciutto     Chive     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

3/4 cup plus 1 tablespoon olive oil
2/3 cup (packed) fresh parsley leaves
1 garlic clove, minced
2/3 cup chopped fresh chives
2 tablespoons freshly grated Parmesan cheese
12 large eggs
8 thin prosciutto slices

Steps:

  • Puree 3/4 cup oil, parsley, and garlic in blender. Add chives and cheese. Puree until smooth. Season with salt and pepper. (Pesto can be made 2 days ahead. Cover and refrigerate.)
  • Whisk eggs in large bowl to blend. Whisk in 3 tablespoons pesto. Place 2 slices prosciutto, overlapping slightly, across each of 4 plates. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-low heat. Add egg mixture and cook until softly set, stirring constantly, about 4 minutes. Season to taste with salt and pepper. Spoon eggs atop prosciutto; fold prosciutto over sides of eggs.

SOFT SCRAMBLED EGGS WITH FRESH RICOTTA AND CHIVES



Soft Scrambled Eggs with Fresh Ricotta and Chives image

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

4 large eggs
1 tablespoon chopped fresh chives
1/4 teaspoon fleur de sel or coarse kosher salt plus more for sprinkling
1 tablespoon butter
1/2 cup fresh ricotta cheese*
4 1/3- to 1/2-inch-thick slices whole grain bread or 8 whole grain baguette slices, lightly toasted and buttered
Whole chives (optional)

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.

PESTO SCRAMBLED EGGS



Pesto Scrambled Eggs image

Make and share this Pesto Scrambled Eggs recipe from Food.com.

Provided by Ang11002

Categories     Breakfast

Time 10m

Yield 1-2 serving(s)

Number Of Ingredients 3

3 large eggs
1/4 cup pesto sauce
1 tablespoon margarine or 1 tablespoon butter

Steps:

  • Melt margarine/butter in pan.
  • Crack eggs and scramble, stirring.
  • Add pesto sauce and continue stirring until cooked through, about 2-3 minutes.

SOFT SCRAMBLED EGGS WITH PESTO AND FRESH RICOTTA



Soft Scrambled Eggs With Pesto and Fresh Ricotta image

Provided by Melissa Clark

Categories     breakfast, quick, main course

Time 5m

Yield 1 serving

Number Of Ingredients 7

1/2 tablespoon butter
3 large eggs
Pinch of salt
Freshly ground black pepper
1 tablespoon Parmesan cheese (optional)
1 heaping tablespoon pesto, more to taste
3 tablespoons fresh ricotta cheese, broken up into clump

Steps:

  • Over medium-high heat, melt butter in a medium-size skillet, preferably well-seasoned cast iron or nonstick.
  • Beat eggs with salt, pepper and, if using, Parmesan cheese. Pour eggs into pan, swirl and turn heat to low. Using a heat-proof rubber spatula, stir eggs constantly until very loosely set and slightly runnier than you like them.
  • Remove pan from heat and drizzle pesto on eggs. Off heat, give eggs one more gentle stir -- enough to finish cooking them and to distribute pesto in dark green streaks. Scatter ricotta on eggs and drizzle with more pesto if desired. Serve at once.

Nutrition Facts : @context http, Calories 397, UnsaturatedFat 12 grams, Carbohydrate 4 grams, Fat 31 grams, Fiber 0 grams, Protein 25 grams, SaturatedFat 13 grams, Sodium 505 milligrams, Sugar 1 gram, TransFat 0 grams

CHIVE SCRAMBLED EGGS



Chive Scrambled Eggs image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 5

1 dozen large eggs
1/2 cup cottage cheese
1 teaspoon coarse salt
3 to 4 tablespoons unsalted butter
1 tablespoon chopped chives

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.

SCRAMBLED EGGS WITH CHIVES AND ASIAGO



Scrambled Eggs With Chives and Asiago image

Threw this together this morning to use up a huge chunk of Asiago cheese and also to help keep my ailing chive plant alive (it was getting overgrown!) This is a GREAT combination--Asiago is a wonderful cheese that's too often overlooked, and of course the combination of chives and eggs is a classic one. Enjoy!

Provided by spatchcock

Categories     Breakfast

Time 15m

Yield 1 serving(s)

Number Of Ingredients 7

2 -3 tablespoons asiago cheese, cut up into tiny chunks (I just do this as I add the cheese to the skillet)
2 eggs
2 egg whites
1 teaspoon water
2 -3 tablespoons chopped fresh chives
salt and pepper, to taste
butter (For frying, I used nonstick cooking spray) or other fat (For frying, I used nonstick cooking spray)

Steps:

  • Beat together eggs, whites, and water.
  • Heat skillet with your choice of skillet coating (fat or cooking spray) over medium heat.
  • Add eggs, stirring slowly.
  • Add chunks of cheese and the chives and keep stirring for about 3-4 more minutes, until at your desired state of doneness/texture.

SCRAMBLED EGGS WITH CHERVIL AND CHIVES



Scrambled Eggs with Chervil and Chives image

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

4 large eggs
2 tablespoons chopped chives
2 tablespoons chopped chervil
2 teaspoons unsalted butter, softened
1 tablespoon cream cheese, softened
1 pinch salt
Sage blossoms, for garnish (optional)

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.

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