Herb & Cheese Scrambled Eggs Recipe

Herb & Cheese Scrambled Eggs Recipe
Herb & Cheese Scrambled Eggs Recipe photo by Taste of Home
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Herb & Cheese Scrambled Eggs Recipe

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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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 8 large eggs
  • 1/2 cup 2% milk or half-and-half cream
  • 4 ounces cream cheese, softened
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced chives
  • 1/2 teaspoon minced fresh thyme
  • 1/8 to 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1 tablespoon butter
  • Additional minced fresh herbs

Directions

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. Yield: 4 servings.
Originally published as Herb & Cheese Scrambled Eggs in Breakfast & Brunch Bookazine 2016, p60

  • 8 large eggs
  • 1/2 cup 2% milk or half-and-half cream
  • 4 ounces cream cheese, softened
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced chives
  • 1/2 teaspoon minced fresh thyme
  • 1/8 to 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1 tablespoon butter
  • Additional minced fresh herbs
  1. 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. Yield: 4 servings.
Originally published as Herb & Cheese Scrambled Eggs in Breakfast & Brunch Bookazine 2016, p60

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