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 right 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 eat them just about every morning for breakfast in some form - 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.
To bump up the flavor, I added a dollop of Creole mustard.
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.
Recipe: Creamy Scrambled Eggs with Garden Fresh Herbs
©From the Kitchen of Deep South DishIngredients
- 9 large eggs
- 3 tablespoons unsalted butter, plus extra for the plate
- 2 tablespoons heavy cream or half and half
- Table salt and ground pepper, to taste
- 1/2 tablespoon Creole or other spicy brown mustard
- 1/8 cup packed flat leaf parsley leaves, chopped, reserving a pinch for garnish
- 2 tablespoons chopped chives, plus additional short strips for garnish
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
| Prep time: 10 min |Cook time: 15 min | | Yield: About 4 servings |
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©Deep South Dish
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