If you're looking to elevate your breakfast game, these Creamy Herb Infused Scrambled Eggs are the way to go. They're silky, packed with fresh herbs, and incredibly simple to make. Perfect for any morning you want to start with a touch of gourmet.
The star of the show is, of course, the eggs. They provide the base for our scramble and are best when large and fresh. Adding heavy cream creates a luxurious texture, making the eggs rich and velvety. Butter not only helps cook the eggs but also adds a depth of flavor. A pinch of salt and black pepper enhances the taste, while fresh herbs like chives, parsley, and dill bring a bright, aromatic finish that’s hard to resist.
These scrambled eggs are versatile and pair beautifully with a slice of toasted sourdough or a buttery croissant. For a complete breakfast, add a side of smoked salmon or crispy bacon. A simple arugula salad with a lemon vinaigrette also complements the rich flavors well.
Start by cracking the 4 large eggs into a mixing bowl. Add in the 2 tablespoons of heavy cream. Use a whisk or fork to beat them together until the mixture is fully combined and a bit frothy — this will help incorporate air for fluffier eggs.
Place a non-stick skillet on the stove over medium-low heat and drop in 1 tablespoon of unsalted butter. Allow it to melt gently, coating the pan evenly. Once melted, pour in the egg mixture.
Using a spatula, start stirring the eggs slowly. The key is a gentle and consistent motion to create soft curds. Patience here really pays off. Just before they are fully set, sprinkle in the 1/4 teaspoon of salt, 1/8 teaspoon of black pepper, and your freshly chopped herbs: 1 tablespoon each of chives and parsley, plus 1 teaspoon of dill.
Continue stirring until the eggs are mostly set but still slightly runny in some spots. Remove them from the heat immediately — they’ll continue to cook from residual heat, achieving that perfect creamy texture. Let them rest for a moment before serving.
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