Scrambled Eggs with Herbs and Cheese
Soft scrambled eggs made with fresh green onions, milk and cheddar cheese and topped with fresh cilantro. A simple, yet decadent breakfast for a Sunday morning family brunch!
If you are still looking for simple breakfast ideas, give these egg breakfast recipes a try: Ham and Cheese Omelette and Oregano Baked Eggs.
Yield: Serves 2
- 4 eggs
- 2 tablespoons milk
- 1/3 cup sliced green onions
- 1/4 cup chopped fresh cilantro
- 1/2 cup shredded cheddar cheese
- 1 tablespoon canola oil
- 1 tablespoon unsalted butter
- salt and pepper to taste
Lightly whisk eggs, milk, cheese, salt and pepper together with a fork until all the ingredients are just combined. Set aside.
Heat oil and butter in a non-stick pan over medium heat until butter is melted. Add sliced green onions and sauté for 3-4 minutes.
Reduce heat to medium-low. Pour in the egg mixture and let it sit, without stirring, for 20 seconds or until the bottom starts to set.
Stir with a wooden spoon, lifting and folding it over from the bottom of the pan.
Keep stirring until the eggs are softly set but still moist.
Remove from heat. Sprinkle with chopped cilantro and serve with toasted bread.
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