Scrambled eggs

Herbed scrambled eggs

Perfect for a long weekend herbed scrambled eggs are my favourite twist on the classic. Infused with fresh herbs chives, parsley, thyme and oregano, they bring a burst of flavour and a touch  of extra gourmet to your morning routine.


  • 3 large eggs
  • 2 tbsp unsalted butter
  • 1 tsp parsley, chopped
  • 1/2 tsp fresh thyme
  • 1/2 tsp fresh oregano
  • 1 tsp chives, chopped
  • Splash of cream / milk
  • Salt and pepper


  • Add eggs and cream / milk to a small bowl and whisk vigorously.
  • Heat a small cast iron skillet over medium-high heat and add in butter, swirling to coat the pan.
  • Add the eggs to the pan and immediately begin whisking eggs continuously for 10-15 seconds. Continue whisking until the eggs look fluffy and cooked, then fold scrambled eggs out onto a plate. If your pan gets too hot, take it off of the heat and continue whisking.
  • Sprinkle with fresh herbs and salt and pepper to taste.


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