Creamy Herbed and Scrambled Eggs

Creamy Herbed & Scrambled Eggs

In Breakfast, Eggs, Gluten-Free, Mains, Stovetop, Sugar-Free by Mandi Flake2 Comments

I worked as a waiter when I was 15 and got a chance to appreciate good, simple food. There’s nothing better than a boiled egg with toast.
-Ewan McGregor
Creamy Herbed and Scrambled Eggs

While I generally agree with Ewan on his love of simple, good food, I’ll challenge him on this point- these scrambled eggs are definitely worth the extra time over a plain boiled egg.

Creamy Herbed and Scrambled Eggs

As I’m learning, my best recipe inspiration is desperation, digging out the contents of the fridge  and trying (and sometimes failing) a new combo in pursuit of something edible, but hitting gold occasionally.  Some cream, eggs,  Cottage Cheese & Dill Bread straight out of the oven,  fresh dill leftover from making the bread, and a handful of cheese, and voila! my favorite scrambled eggs ever.

Creamy Herbed and Scrambled Eggs

With these eggs the magic is how you heat the pan so as to not over cook the eggs. Don’t waste the cream if you’re just going to cook the eggs until rubbery and browned. The key is to heat a pan over low heat for a while, so that the pan is evenly heated, but won’t cook the eggs too quickly.

Creamy Herbed and Scrambled Eggs

Creamy Herbed & Scrambled Eggs

Yields 1

10 minCook Time

10 minTotal Time

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  • 1 tablespoon butter
  • 3 eggs
  • 1 tablespoon cream (or milk if you are out of cream)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon fresh chopped dill (feel free to experiment with any fresh herbs you have on hand, but dill is particularly fabulous with eggs)
  • 1 handful of shredded cheese (I like sharp cheddar best)


  1. In a small bowl, combine the eggs, cream, salt, pepper and dill. Use a whisk or fork to whip it up as much as you can (the more you whip it, the fluffier your eggs).
  2. Heat a medium skillet over low heat for several minutes. If you're using a non-stick skillet, go ahead and put your butter in early, as you shouldn't heat those without something in them. If you're using stainless steel, you can heat it for a while before putting in the butter. You want the whole pan to be evenly heated at a low level before you move on.
  3. Pour the eggs into the pan once the butter is melted and the butter's foaming has subsided.
  4. As the eggs cook, continually move the cooked eggs off the bottom with a spatula and work the uncooked eggs down to the bottom of the pan.
  5. When the eggs are ALMOST cooked, add the handful of cheese and mix everything up with your spatula.
  6. Once the cheese is melted, pull the pan off the stove and let the heat from the skillet finish cooking the eggs.
  7. Pour the eggs over a crusty slice of bread (it's fantastic with the cottage cheese dill bread you can find posted a few days ago), and enjoy!



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