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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Scrambled eggs with fresh herbs for brunch

October 23rd, 2011 · No Comments · Breakfast, Brunch, Cuvee at The Greenporter Hotel

Photos taken by Doug Young.

We begin to think about gatherings and house guests with the holidays approaching. Brunch is a meal you can prepare for a gathering that won’t require as much time and preparation. It’s great for any sized crowd and is also the perfect meal for a romantic breakfast or a bridal brunch like we did this morning at Cuvee Bistro. An elegant breakfast or brunch can be a memorable meal with a few special touches.

These herbed scrambled eggs are the perfect opportunity to share assorted herbs from your garden. I use chives, sage, parsley, fennel and majoram and finely minced celery leaves. Light on the sage and fennel as they are strong and I never use rosemary. You don’t want to overpower the taste of the eggs and you want to leave some room for the flavor of the white truffle oil.

Recipe (to be mixed in bowl)
Serves up to 4 people. Multiplying recipe accordingly.

Finely chop one tablespoon of mixed fresh herbs
Beat Six eggs (best with hand mixer)
Add pinch of kosher salt
Add Fresh ground pepper to taste
1/2 of cream or half and half
Drizzle of truffle oil to mixture

Sauté
In a large saute pan add tablespoon of olive oil plus tablespoon of butter
add egg mixture and stir eggs with spatula until cooked but still creamy. Caution: the eggs will continue cooking after they are plated so remove from pan a bit underdone.

Serve eggs on a lovely platter and garnish with sprigs of herbs and sprinkle with a touch of freshly grated Parmesan cheese.

Have someome else take care of the Mimosas, coffee, bread, sliced gravlax or smoked salmon, a green salad and some assorted scones or muffins.

And enjoy the party!

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