Scrambled Eggs with Fresh Herbs

Perfect for a family breakfast or a Sunday brunch, these velvety eggs pop with the flavors of fresh herbs such as chives, dill, parsley, and thyme.  These Scrambled Eggs with Fresh Herbs are anything but boring!

Scrambled Eggs with Fresh Herbs

We love the all-American breakfast of eggs, bacon, and toast on the weekend but every now and then I get MGG to break from the familiar "sunny side up" to an easy, yet decadent scramble.  A recent trip to the farmers market resulted in a good quantity of fresh herbs.  We eat herbs with everything from salads, cheese, to dinner entrees because they lend so much flavor.  Egg dishes are perfect for an array of herbs to help take them to the next level.

These scrambled eggs turn out velvety soft and are filled with not one but FOUR different fresh herbs.  Chives for oniony sharpness, parsley for its bright herbaceous flavor, thyme for earthy flavor, and dill for its sweet grassy flavor.  This combination results in a bright herby egg dish that I'm sure you will love.  The herbs take your same old scrambled eggs up a notch and are perfect for your weekend breakfasts, a garden brunch, or light dinner.

Enjoy!

What Ingredients do I need?

• eggs
• milk or half 'n half
• fresh chives
• fresh parsley
• fresh thyme
• fresh dill
• butter

Substitutions and Variations

• Use only 1 or a combination of herbs

• Try using rosemary or tarragon

• Add shredded cheese to the eggs mixture.  Swiss or Gruyere would be great.

Kitchen Tips and Notes

• For fluffy eggs, whisk the egg mixture well to incorporate air.

• Don't over cook the eggs or they will dry out and become rubbery.

• Double the recipe for a larger serving.

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Scrambled Eggs with Fresh Herbs

serves 2

4 large eggs 
2 Tablespoons of milk or half-and-half 
1 1/2 teaspoons fresh chives, chopped finely
1 tablespoon fresh Italian parsley, roughly chopped
1/2 teaspoon of  fresh thyme
1 teaspoon fresh dill, chopped
Kosher salt and freshly ground black pepper, as needed 
1 Tablespoon unsalted butter

Whisk together the eggs, milk, chives, parsley, thyme, and dill in a bowl. Season with salt and pepper. Melt the butter in a medium nonstick skillet over medium-low heat. 

Add eggs and allow to set up on the bottom slightly.  Push edges toward the center and tilt skillet to allow liquid to move to the edges.  Continue cooking and pushing edges to the middle until the eggs are soft and liquid is cooked.  Serve immediately.

Mushroom Bourguignon

This rich and hearty vegetarian version of a classic French dish is so delicious you won't miss the meat!  The vibrant mix of vegetables and herbs creates a silky stew that perfect for serving over mashed potatoes, rice, or egg noodles.  

Mushroom Bourguignon

I love a classic Beef Bourguignon but it takes a lot of time to cook.  This vegetarian dish uses mushrooms as the main ingredient and let me tell you, once you try this, you won't miss the meat!  It's rich and hearty with meaty mushrooms, tender carrots, and onion, cooked in an aromatic sauce from the rosemary, red wine and beef broth, which gives it a deep rich flavor.  Delicious is what this dish is!

Easy enough to make on a weeknight, this dish will be on the table in under 45 minutes.  Make sure to serve it with your choice of mashed potatoes, rice, or even egg noodles.  This dish is heaven on a plate and perfect for these chilly nights.

Enjoy!

What Ingredients do I need?

• whole baby bell mushrooms
• carrots
• yellow onion
• rosemary
• garlic
• tomato paste
• flour
• beef broth
• red wine
• sherry vinegar

Substitutions and Variations

• Use frozen pearl onions instead of chopped yellow onion

• Use sliced mushrooms, but note they will shrink more and be smaller bites

• Use beef consume for a deeper flavor

• If you don't have sherry vinegar you can use red wine vinegar

• Leave out the wine and use more beef broth

Kitchen Tips and Notes

• Don't salt the mushrooms when cooking them or they will give off too much moisture.  You want them dry to brown well.

• This dish comes together in under 45 minutes so it's great for weeknights.

• Prep all your ingredients first for a quicker cooking time and smoother process.

• You can purchase pre-cut onions, baby carrots, and mushrooms to cut down on prep time.  If using baby carrots, I would cut them in half.

• Double the recipe if serving 4 or more people.

• Great for using leftover mashed potatoes or rice.

Items You Will Need

Dutch Ovens

Chef Knives

Cutting Boards

Wooden Spoons

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Mushroom Bourguignon

serves 2-3

8 oz  whole baby bella mushrooms, halved or quartered if large
2 small carrots, peeled and cut into 1 1/2 inch pieces
1 medium yellow onion, diced
1 1/2 teaspoon rosemary, chopped
1 garlic clove, minced
1 Tablespoon tomato paste
1 Tablespoon flour
1 cup beef broth
1/4 cup red wine
1 teaspoon sherry vinegar
salt & pepper
olive oil

mashed potatoes, egg noodles, or rice for serving

In a medium Dutch oven or pot, heat 1 tablespoon oil over medium-high.   Add mushrooms and cook, stirring occasionally, until browned and any liquid is evaporated, about 7-9 minutes.

Add onions, carrots, and 1 tablespoon oil.  Cook, stirring, until vegetables are softened, about 5 minutes.  Stir in chopped garlic and rosemary, tomato paste and flour.  Cook until fragrant and tomato paste is slightly darkened, about 1 minute.

Add in beef broth, red wine, and sherry vinegar, stirring to combine and scraping up any brown bits on the bottom of the pan.  Bring to a simmer over medium heat.  Reduce heat to medium-low, cover, and cook until vegetables are tender and sauce resembles a thick stew, 10–15 minutes. Season to taste with salt and pepper.

Serve over mashed potatoes, rice, or egg noodles.

Strawberry Chocolate Chip Mini Muffins - Lower Carb Version

Sinfully good muffins studded with mini chocolate chips and real strawberries in this lower carb version!

Strawberry Chocolate Chip Mini Muffins - Lower Carb Version

A bright sunny weekend had me reminiscing about the chocolate dipped strawberries we had for Valentine's Day and started a craving for the combination of strawberries and chocolate that I had to satisfy.  You know I love muffins so I decided to make a lower carb version because I've been experimenting with a new product, King Arthur Baking Company Baking Sugar Alternative.  (Check my Product Review below for my thoughts)

These mini muffins are the cutest things!  I wanted to make mini snacking size muffins that we could just pop in our mouths on the go or have with a cup of coffee or tea,  but my mini muffin pan decided to play hide and seek...and it won.   So the next best thing was my donut hole pan, which produced the cutest little muffin bites!  Strawberries and chocolate is a winning combination and these muffin bites come out moist and bursting with flavor.  Perfect for snacking, dessert, and of course breakfast.

Enjoy!

Product Review:

This is NOT a sponsored review.  I bought this product out of curiosity in hopes of finding a good alternative to sugar for baking.  King Arthur Baking Company Baking Sugar Alternative is a 1:1 sugar alternative made from a blend of plant based sweeteners like monk fruit and stevia.  I've made a couple of baked items with this product and I have to say you can't tell the difference.  There is no after taste, items bake up beautifully, and the integrity of the baked goods holds up day after day.  So if you are looking to reduce sugar, calories, and/or carbs this is a great product that I recommend.  You can find the product here.

What Ingredients do I need?

• eggs
• low-fat milk
• canola oil
• all purpose flour
• King Arthur Baking sugar alternative or sugar
• baking soda
• salt
• strawberries
• mini chocolate chips

Substitutions and Variations

• Don't care for sugar alternatives? You can substitute real sugar cup for cup with the alternative.

• Use white whole wheat flour in place of the all purpose flour.

• Change up the fruit, raspberries would be great.

• Make 6 regular size muffins instead of mini muffins

• Use either a mini muffin pan, or a donut hole pan.

Kitchen Tips and Notes

• 1st rule of thumb when making muffins is not to "overmix" the batter.  You want it batter to just come together.  Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder.  To test put 1/2 teaspoon into 1/4 cup of boiling water.  If it bubbles, you are good.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

• Fill the muffin tin almost to the top for nice big muffins.

• Here is my donut hole pan.

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Strawberry Chocolate Chip Mini Muffins - Lower Carb Version

makes 20 muffin donut holes

1 egg
1/2 cup 2% milk
1/4 cup canola oil
1 1/2 cups all purpose flour
1/2 cup King Arthur Baking sugar alternative
2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup chopped strawberries
1/4 cup mini chocolate chips

Preheat oven to 400 degrees. Spray a mini muffin tin or donut hole pan with non-stick cooking spray and set aside.

In a large bowl add the egg, milk, and oil. Mix together using a whisk.

Add the flour, sugar alternative, baking powder, and salt.  Stir just until combined. Do not over mix. Fold in chopped strawberries and mini chocolate chips.

Using a small cookie scoop, add batter to the individual mini muffin tin or donut hole pan.  Bake 8-12 minutes until golden brown. Remove from the oven and allow to cool 5-10 minutes in the tin. Remove from the pan and serve.