Scrambled eggs, cooked to a creamy perfection with butter and heavy cream and by constant and gentle stirring, tossed at the end with fresh flat leaf parsley and chives.
Creamy Scrambled Eggs with Garden Fresh Herbs
These creamy eggs were featured in the Spring menu section of the April 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 use them more often and be so glad you did.
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.
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