Herb-infused scrambled eggs with chives, tarragon and black pepper
Start your day with a gourmet twist! Our herb-infused scrambled eggs with fresh chives, tarragon, and a hint of black pepper make for a delicious and aromatic breakfast. Quick and easy to prepare with six eggs, butter, and a sprinkle of seasoning—perfect for any morning.
Cook time 5 min
Prep time 5 min
Ingredients:
6 eggs1 tbsp butter
1 tbsp chives
1 tbsp tarragon (estragon)
1 dash salt
1 dash black pepper
Herb-infused scrambled eggs with chives, tarragon, and black pepper is a delightful twist on a classic breakfast dish. The combination of fresh herbs elevates the flavor profile, making it an elegant yet simple meal to start your day. Perfect for brunch or a quick morning meal, this recipe is both flavorful and nutritious.
Instructions:
- Crack all 6 eggs into a medium-sized bowl. Use a whisk or a fork to beat the eggs until the yolks and whites are fully combined and slightly frothy.
- Finely chop the fresh chives and tarragon. Set them aside.
- Place a non-stick skillet or frying pan over medium-low heat. Add the butter to the pan and let it melt completely, making sure to swirl it around to coat the entire surface of the pan evenly.
- Once the butter has melted and is slightly bubbling, pour the beaten eggs into the pan.
- Let the eggs sit undisturbed for about 20-30 seconds until they just start to set around the edges.
- Begin to gently stir the eggs using a spatula, making sure to scrape the sides and the bottom of the pan to form soft curds. Slow and gentle stirring is key to achieving a creamy texture.
- When the eggs are about halfway cooked (soft and slightly runny in the center), sprinkle in the chopped chives and tarragon.
- Season the eggs with a dash of salt and freshly ground black pepper. Continue to cook while gently stirring until the eggs are fully cooked but still tender and moist. Avoid overcooking them as they can become rubbery.
- Remove the skillet from the heat immediately to prevent further cooking. Serve the herb-infused scrambled eggs hot, directly from the pan or transferred to a warm plate.
- Garnish with a few additional chopped chives or a sprig of tarragon if desired.
Tips:
- Use Fresh Herbs: For the best flavor, use fresh chives and tarragon. If fresh herbs are not available, you can use dried herbs, but reduce the quantity by half since dried herbs are more potent.
- Low and Slow Cooking: Cook the eggs over low to medium-low heat. This ensures the eggs stay creamy and do not overcook. Stir gently and frequently for small curds.
- Pre-Crack and Whisk Eggs: Crack the eggs into a bowl and whisk them thoroughly before adding them to the pan. This helps to achieve a uniform texture and ensures that the eggs are well-mixed with the herbs and seasoning.
- Add Butter at the Right Time: Melt the butter in the pan before adding the eggs. This helps prevent the eggs from sticking to the pan and adds a rich, buttery flavor.
- Seasoning: Add a dash of salt and black pepper to the eggs as they cook. Adjust the seasoning to taste before serving.
Herb-infused scrambled eggs with chives, tarragon, and black pepper offer a vibrant and aromatic take on traditional scrambled eggs. The freshness of the herbs complements the richness of the eggs, creating a harmonious blend of flavors. Enjoy these eggs on their own, with toast, or alongside your favorite breakfast sides for a satisfying meal.
Nutrition per serving
2 ServingsCalories 270kcal
Protein 20g
Carbohydrates 2.74g
Fiber 0.05g
Sugar 0.37g
Fat 20g
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