Savory Scrambled Eggs Recipes

SAVOURY SCRAMBLED EGGS

Steps:

• In a large frypan over medium heat, saute onion and bacon until soft.
• Add tomato and mushrooms, and cook, stirring a further 2 minutes.
• Add herbs and stir through.
• crack eggs into a jug and whisk until just combined, add to frypan with other ingredients.
• Let eggs rest for 30 seconds, then scrape bottom of pan, lifting eggs. This forms the egg mix into curds. Continue doing this until the eggs are firm and cooked to your liking.
• Serve with hot buttered toast.

SAVORY SCRAMBLED EGGS RECIPE

Steps:

• Melt margarine in large skillet on low heat. Meanwhile, beat eggs, milk and seasonings with wire whisk until well blended. Add to skillet.
• Cook until eggs begin to set, stirring occasionally.
• Add cream cheese; continue cooking until cream cheese is melted and egg mixture is completely set, stirring occasionally. Serve with toast slices, if desired.

SAVORY SCRAMBLED EGGS

Steps:

• 1. Melt butter in 10 inch broiler pan.
• 2. Combine eggs, milk, seasonings; pour into pan.
• 3. Cook over low heat; stirring constantly until eggs begin to thicken.
• 4. Add cream cheese cut in squares.
• 5. Continue cooking, stirring until cheese is blended and eggs are firm but moist.

SIMPLE SAVORY SCRAMBLED EGG

Steps:

• In a large saucepan heat the butter and olive oil and saute the finely chopped mushroom and onion for a few minutes. Add the nutmeg and mix.
• Add the peppers and saute with the mushrooms and onions for another 4 minutes. Season with salt and black pepper.
• Add the eggs, and cook the scramble through using a wooden spoon to mix while cooking.
• Remove from heat, dish up and season with fresh thyme and generous amounts of Parmesan. Serve with crusty bread.

SAVORY SCRAMBLED EGGS

Steps:

• Heat a large nonstick skillet over medium-low heat. In a medium bowl, whisk the eggs until well blended. When the pan is hot, pour the eggs in. Cook, stirring frequently, until the eggs are scrambled. Nice scrambled eggs should have a soft texture, not hard and leathery.
• Remove the eggs from the heat, and stir in the mayonnaise and chili sauce. Serve immediately.

SAVORY SCRAMBLED EGGS

Steps:

• In a mixing bowl, whisk the eggs, water, basil, salt, and pepper together.
• Fold in tomato and green onion.
• Melt the butter in a large nonstick skillet over medium heat; swirl to coat bottom of pan.
• When butter foams, add egg mixture all at once.
• Let set for 20 seconds.
• Cook, stirring, for 3-4 minutes or until light, fluffy, and almost dry.
• Add sour cream and stir until blended.
• Serve right away.

GORDON RAMSAY SCRAMBLED EGGS RECIPE

Steps:

• In a medium bowl whisk or blend the eggs, cream, and a pinch of salt and pepper until lightly beaten.
• In a nonstick skillet, melt the butter over medium low heat. Once melted, slowly pour the egg mixture into the skillet and gently mix with the butter. Increase the heat to medium.
• When the soft curds form, gently stir the eggs with a heat resistant rubber spatula from one side of the skillet to the other, folding the eggs over themselves until they look undercooked. Add in the yogurt and heavy cream.
• Continue to gently fold the eggs until the yogurt and cream have been thoroughly folded in. The eggs will look slightly wet but not undercooked. Turn off the heat and fold in the chopped chives. Season with additional salt and pepper if necessary.

BUTTERY, SAVORY SCRAMBLED EGG NACHOS

Steps:

• Beat eggs and milk together in a bowl.
• Melt butter in a large skillet over medium heat. Pour in eggs; cook and stir until eggs are set but still soft, about 3 minutes. Season with garlic powder and chili powder. Stir in Mexican cheese blend until melted, about 1 minute.
• Place tortilla chips on a large plate. Spoon eggs on top. Garnish with salsa, guacamole, sour cream, and black olives.

MEXICAN SCRAMBLED EGGS WITH SALSA

Steps:

• In a blender, purée the tomatoes, jalapeño, garlic, and ¼ cup water until smooth.
• In a medium saucepan, heat 2 tbsp oil on medium. Carefully add purée (it may spatter). Heat to a boil on high, stirring occasionally. Reduce heat to simmer. Cook 15 min., until salsa thickens and turns dark red, stirring occasionally. Season with salt and pepper to taste. Keep warm on low.
• Meanwhile, in a 12-inch nonstick skillet, heat 3 tbsp oil on medium. Add the tortillas. Cook 5-7 min., until tortillas are golden brown and crisp, stirring occasionally. Transfer tortillas to paper towel-lined plate to drain.
• To same skillet on medium, add remaining 2 tbsp oil and the onion. Cook 7-9 min., until onion is soft, stirring often. Stir in crisped tortillas, then the eggs. Reduce heat to low. Cook 2-3 min., until eggs are just set, stirring often. Season with salt and pepper to taste.
• Serve eggs with the avocado and salsa. Garnish with the cilantro.