HERB & CHEESE SCRAMBLED EGGS
As a child I grew up on a farm where eggs and herbs were plentiful in summer. My mother made these eggs and I've made them for my own family. Just add toast!-Patricia Nieh, Portola Valley, California
Provided by Taste of Home
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Whisk together the first eight ingredients. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Sprinkle with additional minced herbs.
Nutrition Facts : Calories 284 calories, Fat 23g fat (11g saturated fat), Cholesterol 411mg cholesterol, Sodium 343mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 15g protein.
CREAM CHEESE SCRAMBLED EGGS
Steps:
- In a small bowl, beat cream cheese and cream until smooth. Beat in the eggs, Parmesan cheese, lemon-pepper and salt. Stir in bacon. , In a large skillet, melt butter; add egg mixture. Cook and stir over medium heat until eggs are completely set.
Nutrition Facts : Calories 362 calories, Fat 28g fat (14g saturated fat), Cholesterol 483mg cholesterol, Sodium 954mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 23g protein.
HERB CREAM CHEESE SCRAMBLED EGGS
Low GL scrambled eggs. I'll use a light cream cheese and egg whites. For the herbs I like chives, parsley and a little oregano. Serve this on toasted Rye or a Multigrain bread.
Provided by kelly in TO
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Beat the eggs and milk in a bowl and add black pepper.
- Heat olive oil spread in a frying pan and add egg mixture.
- Sir constantly until egg is set but still soft.
- Remove pan from heat and stir in cream cheese, herbs and pepper.
- Serve on the toasted bread.
Nutrition Facts : Calories 283.6, Fat 16.9, SaturatedFat 7.2, Cholesterol 443.2, Sodium 368.1, Carbohydrate 15.2, Fiber 0.6, Sugar 1.9, Protein 16.6
SWEET HERB SCRAMBLE
Scrambled eggs with tarragon, marjoram, parsley, and cheese. Salt and pepper may be added at the table.
Provided by Karen Skolfield
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- In a large bowl, beat together the eggs and water until smooth. Stir in tarragon, marjoram and parsley.
- Heat butter in a skillet over medium heat. Cook, stirring frequently, until eggs are desired consistency. When eggs are nearly cooked, stir in cheese until melted.
Nutrition Facts : Calories 352.8 calories, Carbohydrate 2.6 g, Cholesterol 593 mg, Fat 26.4 g, Fiber 0.4 g, Protein 26.3 g, SaturatedFat 11.9 g, Sodium 402.6 mg, Sugar 1.3 g
CREAM CHEESE AND CHIVE SCRAMBLED EGGS
Another recipe from the cookbook that my boyfriend bought. Good for a formal breakfast or informal dinner. Serve with cantaloupe or honeydew melon.
Provided by Abbs lt3
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In medium bowl, toss greens with oil, vinegar, and a pinch of salt. Set aside. In large bowl, with wire whisk, beat eggs, chives, pepper, 1/2 tsp salt, and 1/4 cup water until blended.
- In nonstick, 10-inch skillet, melt butter over medium-high heat. Add egg mixture to skillet. As egg mixture begins to set around edge, move it gently toward center to allow uncooked egg to flow toward side of pan. When eggs are partially cooked, add cream cheese and continue cooking, stirring occasionally until egg mixture is set but still mosit, about 1 minute.
- To serve, divide greens about four dinner plates. Place two toast halves on each plate, spoon eggs over toast.
CREAMY SCRAMBLED EGGS WITH HERBS
Provided by Michele Sbrana
Categories Egg Herb Breakfast Brunch Low Carb Vegetarian Quick & Easy Cream Cheese Bon Appétit California
Yield Serves 4
Number Of Ingredients 8
Steps:
- Beat eggs in large bowl to blend. Beat in next 6 ingredients. Season with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add egg mixture and stir until eggs are scrambled, about 4 minutes. Serve immediately.
LUXURY SCRAMBLED EGGS
These eggs are wonderful. The cream cheese really provides a richness that makes them special. Slightly adapted from a recipe by Shellagh Connelly, as I like my eggs even more luxurious. :-)
Provided by evelynathens
Categories Breakfast
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Combine the chopped herbs. In a medium bowl use a fork to loosely combine the eggs and cream. Stir in cream cheese, the herbs, and a little salt and pepper. Eggs do not have to be completely uniform.
- In a 10-inch heavy non-stick skillet melt the butter over medium heat. Add the eggs and stir with a spatula for a few seconds.
- Lower heat to medium low and keep stirring, scraping up any egg sticking to the pan, for 3 minutes, or until large curds form. Eggs can be served almost wet, moist yet approaching firm (my preference), or quite firm.
- Serving suggestion: Serve hot, maybe with a salad of tart greens and orange sections for contrast.
HERBED SCRAMBLED EGGS
The delicate flavour of fresh herbs gives scrambled eggs a new dimension. from the Dr Atkins New Diet Cookbook.
Provided by Belle Vix
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- melt butter in a non stick frying pan over med heat.
- pour in eggs, and cook for 1 minute without stirring.
- with a wooden spoon, gently turn the eggs from bottom to top, scraping all around the edges of the pan.
- the eggs should not brown.
- when the eggs form soft curds, add herbs and turn onto a warmed plate immediately.
CREAMY HERBED SCRAMBLED EGGS
This is a versatile recipe for scrambled eggs that I threw together trying to use up leftover low fat 'Laughing Cow' spreadable cheese wedges since I had run out of crackers. The flavored cheese gives it a wonderful taste and texture. Ingredients could be added to suit your tastes and what you have on hand.
Provided by pheebess
Categories Breakfast
Time 10m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter in a small non-stick pan over medium heat, and saute onions until soft and translucent.
- Whisk together the eggs and milk and add to the pan, lowering the heat to medium-low. As the eggs cook, give them an occasional stir to shift the uncooked portions to the bottom.
- Cut the cheese wedges into small cubes.
- Once the eggs are a little more than half-way cooked through, add the parsley and cheese and season with salt and pepper. Keep a close eye on the eggs, gently stirring til cooked through. They should be solid, light and fluffy, but not dry.
Nutrition Facts : Calories 269.6, Fat 19.9, SaturatedFat 8.9, Cholesterol 488.8, Sodium 259.2, Carbohydrate 3.9, Fiber 0.1, Sugar 0.5, Protein 17.8
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