Scrambled eggs, cooked to a creamy perfection with butter and heavy cream and by constant and gentle stirring, tossed at the end with fresh flat leaf parsley and chives.

Creamy Scrambled Eggs with Garden Fresh Herbs

These creamy eggs were featured in the Spring menu section of the April 2010 issue of Good Housekeeping magazine, and it reminded me of how delicious eggs are with herbs freshly clipped out of the garden.

If you don't have room for a big vegetable garden, at least put in one small, raised bed or some containers of basic herbs that you enjoy. When you can walk out your door and snip off some fresh chives, flat leaf parsley, oregano, thyme, or basil to use in a recipe, you'll be so glad you did.  I am absolutely no gardening expert by any means, but if you are interested, you can click over to my other blog to check out my crazy escapades. Over there I show you step by step how I built my very first raised bed, square foot gardens, one of which is a bed of basic herbs, and you'll see my ongoing efforts to have fresh veggies in the backyard.

I have also been the recent benefactor of a good source of farm fresh eggs and I was also just notified that I was one of the winners of a year's supply of Eggland's Best eggs for my Healthier Huevos Rancheros contribution in the Foodbuzz Tastemaker program. I could not be a happier girl because I love eggs - and they are such a great nutritional powerhouse. What better way to combine farm fresh eggs and fresh garden herbs, than these wonderful creamy scrambled eggs.

I love the use of spicy mustard here and I used Emeril's Kicked Up Horseradish Mustard - a peppery mustard that combines the tang of horseradish with the heat of cayenne pepper and is just yummy. The secret to ultra creamy scrambled eggs, is to use a very low heat, and to keep them constantly moving with a gentle whisk.& At the end, I like to just turn the heat up a tad to firm them up and then transfer them to a plate, top them with a tiny pat of butter and a light garnish.

If you think this sounds yummy, I'd sure ♥ it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!

Share

Recipe: Creamy Scrambled Eggs with Garden Fresh Herbs

©From the Kitchen of Deep South Dish

Prep time: 10 min |Cook time: 15 min |

Yield: About 4 servings

Add this recipe to ZipList!

Ingredients

• 9 large eggs
• 3 tablespoons of unsalted butter, plus extra for the plate
• 2 tablespoons of heavy cream or half and half
• Table salt and ground pepper, to taste
• 1/2 tablespoon of Creole or other spicy brown mustard
• 1/8 cup of packed flat leaf parsley leaves, chopped, reserving a pinch for garnish
• 2 tablespoons of chopped chives, plus additional short strips for garnish

Instructions

Melt the butter in a large skillet over low. Whisk together the eggs, cream, salt and pepper and add to the skillet. Using a whisk, gently whisk the eggs in the skillet, moving constantly, until very wet curds begin to form, about 7 minutes.

Whisk in the Creole mustard; then add the parsley and chives. Turn the heat up to just under medium and using a spatula, continue moving the eggs around until they have firmed up. Transfer to a platter or individual serving plates, top with a small pat of butter, and garnish with additional herbs. Serve immediately.

Cook's Notes: Increase as needed for the number of servings you need. I like to do two eggs per person, plus one extra for the pan. Because I don't like the texture of kosher salt or cracked pepper for eggs, I use regular table salt and ground pepper to season.

Source: http://www.deepsouthdish.com

PRINT THIS Requires Adobe Reader - download it free!

©Deep South Dish

☛ Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.

Check These Recipes Out Too!

Dirty Fried Eggs
Healthier Huevos Rancheros
Oeufs Poches - Poached Eggs
Perfect Boiled Eggs

Posted by Mary on May 23, 2010

Images and Full Post Content including Recipe ©Deep South Dish. Sharing links is welcomed and encouraged, but please do not repost or republish elsewhere such as other blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

.