EXTRA-MOIST SCRAMBLED EGGS WITH CHIVES
Treat yourself to a delicious breakfast with these light and fluffy scrambled eggs that are flavored with chives - ready in 15 minutes.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- In medium bowl, beat eggs, chives, salt and pepper with fork or wire whisk until well mixed.
- In 10-inch skillet, heat milk and butter over medium heat just until butter melts and liquid is steaming. Pour egg mixture into skillet.*
- As mixture heats, portions of eggs will begin to set. Gently push cooked portions with metal spatula to the outside edge of skillet. Avoid stirring constantly. As more egg sets, push it to the edge as well and stack it on top of the set egg mixture already there. Cook 5 to 6 minutes or until eggs are thickened throughout but still moist.
Nutrition Facts : Calories 210, Carbohydrate 2 g, Cholesterol 345 mg, Fat 2, Fiber 0 g, Protein 11 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 2 g, TransFat 1/2 g
SCRAMBLED EGGS WITH CHERVIL AND CHIVES
Transport yourself to Paris with this oh-so-French breakfast. Farm-fresh eggs (if you can get them) are combined with cream cheese and slowly cooked in sweet butter for a rich, custard-like consistency. Bon appétit!
Provided by Jerry Traunfeld
Categories main-dish
Time 15m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Fill a medium saucepan halfway with water and bring to a simmer. Meanwhile, in a metal mixing bowl, whisk the eggs, chives, and chervil. Add the butter and cream cheese to the egg mixture and place the bowl over the saucepan with simmering water; the bowl should not be touching the water. (This is a French technique called a bain marie, or water bath.) Season eggs with salt, and stir with a rubber spatula until the eggs look softly scrambled, 2-3 minutes. Remove the eggs from the heat and continue to stir until the eggs are soft but set. Transfer to a serving bowl, garnish with sage blossoms (optional), and serve.
SCRAMBLED EGGS WITH CHIVES AND ASIAGO
Threw this together this morning to use up a huge chunk of Asiago cheese and also to help keep my ailing chive plant alive (it was getting overgrown!) This is a GREAT combination--Asiago is a wonderful cheese that's too often overlooked, and of course the combination of chives and eggs is a classic one. Enjoy!
Provided by spatchcock
Categories Breakfast
Time 15m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Beat together eggs, whites, and water.
- Heat skillet with your choice of skillet coating (fat or cooking spray) over medium heat.
- Add eggs, stirring slowly.
- Add chunks of cheese and the chives and keep stirring for about 3-4 more minutes, until at your desired state of doneness/texture.
SOFT SCRAMBLED EGGS WITH FRESH RICOTTA AND CHIVES
Provided by Jeanne Thiel Kelley
Categories Egg Breakfast Brunch Easter Vegetarian Kid-Friendly Quick & Easy Low Cal High Fiber Mother's Day Ricotta Spring Summer Healthy Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Whisk eggs, chopped chives, and 1/4 teaspoon fleur de sel in medium bowl until well blended. Melt butter in heavy medium nonstick skillet over medium heat. When foam subsides, add eggs and stir with heatproof silicone spatula until eggs are almost cooked but still runny in parts, tilting skillet and stirring with spatula to allow uncooked portion to flow underneath, about 2 minutes. Remove from heat. Add ricotta and stir just until incorporated but clumps of cheese are still visible.
- Arrange 2 toasts or 4 baguette slices on each of 2 plates. Spoon scrambled eggs atop toasts. Sprinkle with more fleur de sel and pepper. Garnish with whole chives, if desired.
- Available at some supermarkets and at specialty foods stores and Italian markets.
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