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 it's bright herbaceous flavor, thyme for earthy flavor, and dill for it's 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.