Welcome to a delightful breakfast experience with Savory Herb Scrambled Eggs. This recipe elevates your everyday scrambled eggs by infusing them with fresh herbs, creating a flavorful and aromatic dish that's perfect for any morning.
Eggs are the star of the show, providing a rich, creamy base. Whole milk adds a touch of creaminess, making the eggs soft and fluffy. Salt and freshly ground black pepper enhance the natural flavors. Butter adds a rich, savory depth, while olive oil helps prevent the butter from burning. Chives and parsley bring fresh, green notes, and dried thyme adds a subtle earthiness to the mix.
Pair these savory herb scrambled eggs with a slice of toasted sourdough bread and a side of roasted tomatoes. They also go wonderfully with crisp bacon or a simple green salad for a delightful brunch.
Start by cracking the eggs into a medium-sized bowl. Add the whole milk, salt, and pepper. Use a whisk to combine them thoroughly until the mixture is smooth and the yolks and whites are fully integrated.
Next, place a non-stick skillet on medium heat and add the butter and olive oil. Wait for the butter to melt completely, swirling the pan gently to mix it with the oil, ensuring an even coating across the pan's surface.
Pour the egg mixture into the skillet, allowing it to spread evenly. Let it sit for a few moments so the bottom can begin to set. This helps form those lovely, soft curds we're aiming for.
Gently stir the eggs using a spatula. The key here is to move slowly and sweep the spatula across the pan, forming soft curds rather than scrambling them too quickly.
As the eggs start to set but are still slightly runny, add the chives, parsley, and thyme. This is when the aroma will really start to fill your kitchen. Continue cooking for another minute, stirring gently to incorporate the herbs while keeping the eggs tender.
Once the eggs are cooked to your preferred doneness, whether slightly runny or fully set, remove them from the heat. Serve immediately for the best texture and flavor.
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