So who doesn’t like eggs for breakfast?
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!
I’m starting off with a dozen eggs and 1/3 cup of milk or cream
I’m going to add these to our Ninja blender
You can also just whisk them vigorously
Blend these up
Next we 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 chopped parsley and roughly 5 fresh chopped basil leaves
Add the seasonings and herbs to the eggs
Fold them together
Next up is the cheese
We are using 8 ounces of grated extra sharp cheddar
You can really experiment here with whatever cheese you prefer
Fold the cheese gently into the eggs
Heat a pan coated with cooking spray over medium heat and pour in the egg mixture
Cook them slowly and gently moving them around with a rubber spatula
There is a lot of back and forth in the cooking world on whether scrambled eggs should be slightly runny or firm
I prefer them a bit firm but I will let you decide that for yourself
Serve up these Cheesy Herbed Eggs with your favorite breakfast sides and dig in!
Enjoy!!!
Simply Sundays! ~ Cheesy Herbed Eggs
Ingredients
12 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 chopped parsley
5 fresh chopped basil leaves
8 ounces of grated extra sharp cheddar
Directions
Add the eggs to blender along with 1/3 cup of heavy cream or milk. Blend together
Season the eggs with 1/2 teaspoon each of kosher salt, ground black pepper, garlic powder and onion powder. Add in 1/4 cup of fresh chopped parsley and 5 fresh chopped basil leaves. Fold together
Grate 8 ounces of extra sharp cheddar cheese and gently fold into the egg mixture. Heat a pan coated with cooking spray over medium heat and pour in the egg mixture
Cook them slowly and gently move them around with a rubber spatula. Once you have reached your desired doneness remove from the heat and serve
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Calphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware
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