Herby scrambled eggs recipe

Herby scrambled eggs recipe

This makes for a lovely Sunday breakfast and is far healthier than a fry up! I sometimes serve these gorgeous herby eggs with some lean grilled bacon or smoked salmon on the side.

Chervil also works well with this dish, as does coriander.

Ingredients

  • 8 large eggs
  • 200 ml almond milk
  • 1 tbsp each of chives and tarragon
  • 1 sprinkle of parsley
  • 1 pinch salt and pepper
  • 1 knob of butter
  • 8 large eggs
  • 7 fl oz almond milk
  • 1 tbsp each of chives and tarragon
  • 1 sprinkle of parsley
  • 1 pinch salt and pepper
  • 1 knob of butter
  • 8 large eggs
  • 0.8 cup almond milk
  • 1 tbsp each of chives and tarragon
  • 1 sprinkle of parsley
  • 1 pinch salt and pepper
  • 1 knob of butter

Details

  • Cuisine: English
  • Recipe Type: Breakfast
  • Difficulty: Easy
  • Preparation Time: 5 mins
  • Cooking Time: 5 mins
  • Serves: 4

Step-by-step

  1. Crack the eggs into a bowl and season them, then pour in the Almond Breeze almond milk and gently whisk. Sprinkle in the herbs.
  2. Melt the butter in a non-stick pan and pour in your herby egg mixture, then turn the heat down to a low simmer and gently stir the eggs.
  3. Continue cooking until they are just how you like them. Serve on a wholemeal bagel with roasted vine tomatoes.

Recipe provided by Almond Breeze

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