Discover the ultimate creamy herb-infused scrambled eggs with a rich buttery texture, perfect for breakfast or brunch. This unique twist brings in fresh herbs for an elevated flavor.
Inspired by classic French techniques, these scrambled eggs incorporate fresh herbs for a refined touch. Perfected over years of Sunday brunches.
4 large eggs
2 tablespoons heavy cream
1 tablespoon unsalted butter
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon fresh chives, finely chopped
1 tablespoon fresh parsley, finely chopped
1 teaspoon fresh dill, finely chopped
1. Crack the eggs into a bowl and add the heavy cream.
2. Whisk the eggs and cream together until fully combined and frothy.
3. Heat a non-stick skillet over medium-low heat and add the butter.
4. Once the butter has melted, pour the eggs into the skillet.
5. Gently stir the eggs with a spatula, moving them slowly and consistently.
6. Just before the eggs are fully set, mix in the salt, pepper, chives, parsley, and dill.
7. Continue to cook until the eggs are softly set and slightly runny in places.
8. Remove from heat and let them rest for a moment before serving.
Allow the scrambled eggs to cool to room temperature, then store in an airtight container in the refrigerator for up to 2 days.
To reheat, gently warm the eggs in a non-stick skillet over low heat, stirring occasionally until heated through.
Share
