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Creamy Scrambled Eggs

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Creamy scrambled eggs are sumptuous breakfast treats that you can prepare anytime. The succulent tomatoes add a touch of sweetness for a more delectable taste. Add some bacon or even mushrooms if desired.

 

Serves 4

Ingredients:

750g cherry tomatoes

Olive oil cooking spray

8 free-range eggs

2/3 cup cream

2 tablespoons butter

2 tablespoons Parmesan cheese

2 teaspoons finely chopped chives

Salt and freshly ground pepper to taste

Bread for serving

 

Preheat the oven at 200C and then line a baking tray with baking paper.

Place the cherry tomatoes on the tray and spray them lightly with olive oil. Season it with salt and pepper. Roast it for ten to fifteen minutes or until they are tender. Set aside to cool.

Place the eggs in a medium sized bowl. Whisk well. Add the cream and continue to whisk until the ingredients combine. Season it with salt and pepper.

Melt half of the butter in a non-stick frying pan over medium heat. Cook half of the egg mixture in the frying pan for thirty seconds or up to one minute. Gently stir the parts that set towards the center until the eggs take a curd like form. Remove the eggs from the pan and transfer them to a plate. Repeat this process with the remaining ingredients.

Plate the eggs and roasted tomatoes on individual plates. Dust them with Parmesan cheese and garnish with chives. Add more salt and pepper if desired. Serve with bread.

 

Image from  avlxyz

Cilantro Scrambled Eggs

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Cilantro is used in most Colombian dishes. This staple herb gives Colombian recipes their unique aromatic taste. Scrambled eggs with cilantro is a creamy dish that you will enjoy. Eat it as a side to sausages or with bread.You may add milk or half and half to make the eggs fluffier if desired.

 

Serves 4

Ingredients:

8 large eggs

2 tablespoons butter

1/3 cup fresh cilantro finely chopped

5 tablespoons cream cheese

Salt and ground white pepper to taste

 

Place the eggs in a medium sized bowl and beat them. Fold in the cream cheese. Season it with salt and ground pepper.

Next, melt the butter in a frying pan over medium heat. Be careful not to burn the butter. Reduce the heat if needed. Place the eggs in the pan. Cook it for 2 minutes or until set but a bit runny. Stir occasionally.

Add the cilantro and cook the eggs for another 3 minutes or until it is done the way you like it. Transfer it to a serving plate or individual plates. Serve immediately.

 

Photo Courtesy Of:  Tiny Red Kitchen

Scrambled Eggs and Mushroom on Toast

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Here is a filling breakfast recipe that everyone will love. It is a perfect match to coffee or orange juice. You can also have fruits on the side. This dish can be a healthy snack as well.

 

Ingredients:

1 tablespoon olive oil

400 grams button mushrooms, sliced

2 eggs, beaten

1 teaspoon sweet paprika

125 grams cherry tomatoes cut in half

1/3 cup flat leaf parsley, coarsely chopped

4 slices, whole wheat bread

1 cup cottage cheese

 

In a non-stick skillet, heat a teaspoon of olive oil in medium heat. Fry the beaten eggs and scramble them. Transfer it to a plate.

Heat the remaining oil on the skillet. Add the mushrooms and paprika. Cook it for 8-10 minutes or until the mushrooms are golden brown. Add the mushrooms and heat it for 3-5 minutes. Sprinkle it with salt and chopped parsley. Mix well.

Toast the bread. Assemble toasts by placing scrambled eggs and mushrooms. Top it with cottage cheese. Serve immediately.

 

Photo Courtesy Of: minor9th

 

 

Smoked Salmon Scrambled Eggs

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This is a light and healthy dish rich in omega3. For those who are health conscious, you can use low fat cream and olive oil instead of butter. I prefer eating it with French bread or buttered toast. You can also use the same recipe and bake the eggs to make a frittata.

 

Ingredients:

1/4 pound sliced smoked salmon

12 eggs

1/2 cup heavy cream

Freshly ground black pepper

Garlic salt

2 tablespoons butter

12 to 15 blades of fresh chives, finely chopped

1/4 cup sour cream

 

Chop the salmon into small pieces.

In a bowl, beat the eggs and fold in the cream. Add 1/2 of the chives. Season it with garlic salt and pepper.

In a large non-stick skillet over medium-low heat, melt the butter. Pour in the eggs and scramble it using a wooden spoon for 2-3 minutes or until it starts to set. Add the chopped salmon and mix well until it is incorporated into the eggs.

Garnish the eggs with the remaining chives. Serve warm with sour cream and toast.

 

Photo Courtesy Of: avlxyz