Herbed Scrambled Eggs

2 servings

  • 6 large eggs
  • 2 tablespoons of cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon unsalted butter
  • 1 teaspoons chopped fresh tarragon, parsley, or chives or a combination


1. Whisk eggs, cream, salt, pepper, and herbs in a medium bowl.
2. Melt butter in a large skillet over medium heat. Add eggs and cook, stirring with heatproof rubber spatula, until creamy, eggs are set but still moist, 3 to 5 minutes. Serve right away.

Nutrition Facts
Serving Size 162 g
Amount Per Serving
Calories 274
Calories from Fat 192
Total Fat 21.4g
Saturated Fat 8.7g
Total Carbohydrates 1.7g
Sugars 1.4g
Protein 19.1g

Posted on October 26, 2010, in Breakfast, Lunch, Recipes and tagged , , . Bookmark the permalink. Comments Off on Herbed Scrambled Eggs.

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