Rustic Eggs with Herbs

I make these Rustic Eggs with Herbs almost every day for my breakfast. I love not having a bowl to clean after making breakfast, and I can switch up the herbs using what I find at our Farmers Market cheap that week. I grow a lot of herbs myself, but not the fancy varieties. I love the lemon thyme I find every now and again!

I first introduced you to my Rustic Eggs here. I still love Chef Sammy butter, but during the summer I love using fresh herbs.  This is truly a one-skillet dish which makes clean-up quick and easy.

We have loved going to the Farmers Market everywhere we live. I took this sign many years ago and I still think it is adorable!

Let's get talking about these eggs!  Farm fresh eggs from my GlenMark Farm make all the difference too. The nutritional value goes way up for these eggs!  The one blue egg is a trademark of theirs!

So easy!  Melt the butter, cook the herbs, add the eggs and cook and serve!

Yield: 2

Author: Terri Steffes

Rustic Scrambled Eggs and Herbs

A wonderfully delicious way to make scrambled eggs, fit for a special occasion or a lovely guest.

prep time: 5 Mcook time: 6 Mtotal time: 11 M

ingredients:

• 4 farm fresh eggs
• 4 oz crumbled goat cheese
• 1/4 of fresh herbs, any mixture
• 1 T butter

instructions:

How to cook Rustic Scrambled Eggs and Herbs

1. Heat pan and melt the butter.
2. Add herbs and toss gently.
3. Break all eggs into the skillet.
4. Stir the eggs gently to break the yolk and continue to stir, but don't completely mix the yellow and whites.
5. Sprinkle on goat cheese. Let melt.
6. Serve on warm plates.

NOTES:

Herb combinations that I love: basil, sage and chives, chives and dill, cilantro, chives and basil.

Calories
344.74

Fat (grams)
27.25

Sat. Fat (grams)
15.04

Carbs (grams)
0.85

Fiber (grams)
0.08

Net carbs
0.78

Sugar (grams)
0.39

Protein (grams)
23.28

Sodium (milligrams)
448.11

Cholesterol (grams)
413.34

Created using The Recipes Generator

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