Scrambled Eggs with Herbs and Toast
Fluffy scrambled eggs with fresh herbs, served with a side of toasted bread for a classic and quick breakfast.
Ingredients
- •4 large eggs
- •2 tablespoons milk or cream
- •1 tablespoon unsalted butter
- •1 tablespoon mixed fresh herbs (such as chives, parsley, dill), finely chopped
- •Salt to taste
- •Black pepper to taste
- •4 slices of your favorite bread for toast
Dietary Info
Instructions
- 1
In a medium bowl, whisk the eggs with milk or cream until well combined and slightly frothy. Season with salt and pepper.
- 2
Melt the butter in a non-stick skillet over medium-low heat. Once the butter is melted and slightly foamy, pour in the egg mixture.
- 3
Let the eggs sit undisturbed for about 30 seconds until the edges begin to set.
- 4
Using a rubber spatula, gently push the cooked egg from the edges towards the center, tilting the pan to allow uncooked egg to flow underneath. Continue this process, folding and stirring gently, until the eggs are mostly set but still slightly moist and creamy.
- 5
Just before removing from heat, stir in the fresh chopped herbs.
- 6
While the eggs are cooking, toast the bread to your desired crispness.
- 7
Serve the scrambled eggs immediately alongside the fresh toast.
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