Scrambled eggs with basil and butter Eggs scrambled in a cast iron skillet can turn a greenish shade. This harmless but unappealing color change is the result of a chemical reaction between iron in the pan and sulfur in. These fluffy scrambled eggs take breakfast to a whole new level.

Ingredients of Scrambled eggs with basil and butter

  1. You need 2 of large eggs.
  2. Prepare 2 Tbsp. of butter.
  3. You need 2 Tbsp of heavy cream.
  4. You need 2 oz. of shredded cheese.
  5. It's 2 Tbsp of fresh basil or 2 tsp. dried basil.

Scrambled eggs with basil and butter step by step

  1. Melt butter in a small pan over medium heat.
  2. Whisk gently eggs, heavy cream, shredded cheese and seasonings in a bowl..
  3. Pour egg mixture into the pan of melted butter. Stir with a spatula from the edge towards the center until eggs are scrambled..
  4. If you prefer it soft and creamy, stir on a lower temperature until desired consistency..
  5. Top with fresh basil..

Cut a plum tomato into wedges and cook in the butter for about a minute. These Tomato Basil Scrambled Eggs take your average scrambled eggs up a notch or two. They're loaded with sweet delicious pan-roasted heirloom cherry tomatoes, fresh basil and a wee bit of Parmesan cheese. In my opinion, this is the best way to make scrambled eggs. These perfect scrambled eggs are made with butter instead of milk or cream.

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