Delight in these herb-infused fluffy scrambled eggs, a breakfast favorite enhanced with fresh rosemary and thyme. Perfect for a savory start to your day!
This variation of scrambled eggs is inspired by classic French techniques, adding a touch of freshness with herbs.
4 large eggs
1/4 cup whole milk
1 tbsp unsalted butter
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme, finely chopped
1/4 tsp salt
1/4 tsp black pepper
1/4 cup grated Parmesan cheese
1. Crack the eggs into a bowl and add milk, salt, and black pepper. Whisk until blended.
2. Melt butter in a non-stick skillet over medium heat.
3. Add the chopped rosemary and thyme to the butter and sauté for 1 minute to release flavors.
4. Pour the egg mixture into the skillet and let it sit without stirring for 20 seconds.
5. Gently stir the eggs using a spatula, creating soft folds.
6. When the eggs are almost set, sprinkle the Parmesan cheese on top.
7. Remove from heat when the eggs are cooked to your desired consistency.
8. Serve immediately for the best texture.
Store leftover scrambled eggs in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet over low heat or in the microwave at 50% power to prevent overcooking.
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