Scrambled Eggs with Herbs
Photo: OmegaFallon, CC BY 4.0
Scrambled eggs with parsley, basil and rosemary turn a plain breakfast into something with real herb flavor from a single bowl and pan. A small splash of water goes in with the eggs, and the rosemary is kept to a few flakes so it seasons the dish without taking over. Because the eggs are cooked in lumps and flipped rather than stirred constantly, you get firm, browned edges. It scales easily from one egg-eater to two.
Instructions
Spray a pan with non-stick cooking spray if you like, which is optional but recommended. Set the pan on the stovetop over medium heat so it warms while you prepare the eggs.
Decide how many eggs to use. Two serve one person, three suit a bigger appetite, and four feed two people.
Crack the eggs into a small bowl and pick out any shell fragments that fall in.
Sprinkle the eggs with salt, crushed black pepper, parsley flakes and crushed or torn basil. Add a few flakes of rosemary, fewer than seven, and about half a tablespoon of water.
Tilt the bowl and whisk quickly in a rapid circular motion. Stop when everything is blended and the eggs are an even yellow with no streaks of white.
Pour the mixture into the heated pan. Stir gently with a spoon for several minutes, until the eggs begin to set into soft lumps.
Let the lumps sizzle briefly, then flip them so the other side cooks. Keep turning until no part of the eggs looks wet, then serve.
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