Breakfast

Cheesy Herbed Eggs

So who doesn’t like Eggs for breakfast on a Sunday?

Not only is this a delicious breakfast, it’s also a great way to feed a larger group easily and not spend your morning in the kitchen

So this recipe has a funny story behind it. My brother in law was staying over at my house and was talking about having breakfast on a recent trip to France. He was asked by the waiter “Would you like herbs or cheese in your eggs?”

To which he replied “Both”

The waiter then informed him “Sorry……it is herbs or cheese.”

Wait……what????    Ha ha ha ha ha

So of course the next day I had to make him Cheesy Herbed Eggs!

As a rule of thumb I start with as many eggs as guests and then add a couple more.  In this recipe I used 8

DSC03245

Add these to a large bowl along with  1/3 cup of heavy cream or milk. Don’t add too much or you might lose that great egg flavor

Give these a good whisk

Next up is some seasonings

You will need 1/2 teaspoon each of kosher salt, ground black pepper, garlic powder and onion powder

Now for some herbs.  You can really use whatever you like here.  I went for about a 1/4 cup of fresh parsley and some basil, though I have also made them with sage, thyme, etc

Give your herbs a nice chop and whisk into the eggs along with your seasonings

Have a greased pan ready over medium low heat for your eggs

Next up is the cheese!

I grated about 6 ounces of sharp white cheddar, though you can certainly use any cheese that you like

Fold the cheese gently into the eggs

DSC03263

Cook low and slow turning the eggs lightly with a rubber spatula to keep them nice and fluffy

Cook until they reach your desired doneness, usually no more then 10 to 12 minutes

I like to serve my Cheesy Herbed Eggs with a nice crusty Baguette

No offense to my friends in France!

DSC05494

Enjoy!!!

Simply Sundays! ~ Cheesy Herbed Eggs

  • Servings: 6-8
  • Difficulty: Easy
  • Print

Ingredients

8 large eggs

1/3 cup of heavy cream or milk

1/2 teaspoon of kosher salt

1/2 teaspoon of ground black pepper

1/2 teaspoon of garlic powder

1/2 teaspoon of onion powder

1/4 cup of fresh parsley

5 basil leaves

6 ounces of grated sharp cheddar

1 baguette (optional)

Directions

Add your eggs to a large bowl along with  1/3 cup of heavy cream or milk. Give these a good whisk

Season the eggs with 1/2 teaspoon each of kosher salt, ground black pepper, garlic powder and onion powder.  Next come the herbs.  You can really use whatever you like here.  I went for about a 1/4 cup of fresh parsley and some basil.  Give your herbs a nice chop and whisk into the eggs

Have a greased pan ready on medium low heat for your eggs.  Grate 6 ounces of sharp white cheddar and gently fold into the egg mixture

Cook low and slow turning the eggs lightly with a rubber spatula to keep them nice and fluffy.  Cook until they reach your desired doneness, usually no more then 10 to 12 minutes

0 comments on “Cheesy Herbed Eggs

Leave a Reply

%d bloggers like this: