Herb scrambled eggs
These herb-infused scrambled eggs, made with olive oil and fresh chives and tarragon, provide a fragrant twist to breakfast. Quick and easy to prepare, they offer a creamy texture that's perfect for any time of day.
Cook time 5 min
Prep time 5 min
Ingredients:
6 eggs1 tbsp olive oil
1 tbsp chives
1 tbsp tarragon (estragon)
1 dash salt
1 dash black pepper
Herb-infused scrambled eggs with olive oil offer a delightful twist to your traditional breakfast. This recipe combines the richness of olive oil with the fresh flavors of chives and tarragon, creating a harmonious and aromatic dish. Whether you're a seasoned chef or a kitchen novice, this recipe is easy to follow and ensures a delicious start to your day.
Instructions:
- Crack the eggs into a medium-sized bowl.
- Finely chop the chives and tarragon.
- Add a dash of salt and black pepper to the eggs.
- Whisk the eggs until the whites and yolks are thoroughly combined and the mixture is a uniform yellow color.
- Place a non-stick skillet over medium-low heat.
- Add 1 tablespoon of olive oil to the skillet and let it warm up for about 1-2 minutes.
- Pour the whisked eggs into the skillet.
- Let them sit undisturbed for about 10-20 seconds, allowing the edges to begin setting.
- Using a spatula, gently stir the eggs, folding the edges towards the center.
- Continue to cook, stirring every few seconds, ensuring the eggs cook evenly.
- When the eggs are about halfway cooked and still slightly runny, add the finely chopped chives and tarragon.
- Continue to gently fold and stir the eggs until they are just set but still soft and slightly creamy. This should take an additional 1-2 minutes.
- Remove the skillet from the heat and transfer the scrambled eggs to a serving plate immediately to prevent overcooking.
- Garnish with a sprinkle of extra chives or tarragon, if desired.
Herb-infused scrambled eggs with olive oil provide a wonderfully flavorful and satisfying breakfast option. The combination of fresh herbs and olive oil elevates the dish, making it a memorable meal for any morning. Enjoy these eggs on their own, or pair them with toast or a side salad for a more complete meal.
Herb scrambled eggs FAQ:
Cook the eggs for about 3-4 minutes total, stirring gently. Start by letting them sit for 10-20 seconds undisturbed, then stir every few seconds until just set but still soft.
Scrambled eggs are done when they are slightly runny and creamy, not dry or overcooked. Remove them from the heat just as they finish cooking.
Yes, leftover scrambled eggs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
You can substitute chives with green onions or shallots, and tarragon with fresh parsley or dill for a different flavor profile.
A medium-sized non-stick skillet (around 8-10 inches) works best, allowing for even cooking and easy stirring without overcrowding.
Tips:
- Whisk the eggs thoroughly before cooking to ensure a uniform texture.
- Cook the eggs on a low to medium heat to avoid overcooking and maintain a creamy consistency.
- Stir gently and continuously to achieve soft, fluffy curds.
- Add the herbs towards the end of cooking to preserve their fresh flavors.
- Season with salt and pepper just before serving for the best taste.
Nutrition per serving
2 ServingsCalories 220kcal
Protein 20g
Carbohydrates 2.74g
Fiber 0.05g
Sugar 0.33g
Fat 22g
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