Quick Herb & Cheese Scrambled Eggs
10min
10min
4
385
Chef's Note
The secret to perfectly creamy scrambled eggs is cooking them low and slow. Remove them from the heat when they still look slightly underdone as they'll continue cooking from residual heat. For a variation, try different cheese combinations like sharp cheddar and goat cheese, or add a pinch of red pepper flakes for a subtle heat.
Tags
Ingredients
8 whole large eggs
1/4 cup milk
2 tablespoons unsalted butter
2 tablespoons fresh chives
1 tablespoon fresh parsley
1 teaspoon fresh thyme leaves
1/2 cup Gruyère cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup cherry tomatoes
4 slices whole grain toast
Instructions
- 1
Finely chop 2 tablespoons of fresh chives and 1 tablespoon of fresh parsley. Strip 1 teaspoon of fresh thyme leaves from stems.
- 2
Halve 1 cup of cherry tomatoes and grate 1/2 cup of Gruyère cheese if not already grated.
- 3
In a medium bowl, crack 8 eggs and whisk thoroughly with 1/4 cup of milk, 1/2 teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper.
- 4
Melt 2 tablespoons of unsalted butter in a non-stick skillet over medium-low heat.
- 5
Pour the egg mixture into the skillet and let it sit undisturbed for about 30 seconds until the edges begin to set.
- 6
Using a silicone spatula, gently pull the eggs from the edges toward the center of the pan, creating large, soft curds.
- 7
When the eggs are about 75% set but still look slightly wet, sprinkle in the chopped herbs and grated Gruyère cheese.
- 8
Continue to gently fold the eggs until they're just set but still moist and creamy, about 1-2 more minutes. Be careful not to overcook.
- 9
Remove from heat immediately and serve with halved cherry tomatoes and whole grain toast on the side.
Nutrition Information (per serving)
385
22g
18g
25g
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