Buttered Eggs with Herbs

Ingredients

• 4 large eggs 4 large eggs
• 4 tablespoons (56g) unsalted butter 4 tablespoons (56g) unsalted butter
• 2 tablespoons fresh parsley, finely chopped 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh chives, finely chopped 1 tablespoon fresh chives, finely chopped
• 1 teaspoon fresh thyme leaves 1 teaspoon fresh thyme leaves
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 24g, 14g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 14g
• Fiber: 0g
• Salt: 0.5g

Preparation

1. 1.
   In a small saucepan, melt the butter over low heat.
2. 2.
   Add the chopped parsley, chives, and thyme leaves to the melted butter. Stir well to combine.
3. 3.
   Crack the eggs into a bowl and whisk until well beaten.
4. 4.
   Season the beaten eggs with salt and pepper.
5. 5.
   Heat a non-stick skillet over medium-low heat.
6. 6.
   Pour the herb-infused butter into the skillet and swirl to coat the bottom.
7. 7.
   Pour the beaten eggs into the skillet and let them cook undisturbed for a minute.
8. 8.
   Gently stir the eggs with a spatula, folding them over themselves as they cook.
9. 9.
   Continue cooking and stirring until the eggs reach your desired level of doneness.
10. 10.
    Remove the skillet from heat and let the residual heat finish cooking the eggs.
11. 11.
    Serve the buttered eggs hot, garnished with additional fresh herbs if desired.

Treat your ingredients with care...

• Butter — Make sure to use unsalted butter for this recipe to have better control over the saltiness. If you only have salted butter, adjust the amount of added salt accordingly.

Tips & Tricks

• For extra creaminess, you can add a splash of milk or cream to the beaten eggs before cooking.
• Experiment with different herb combinations to find your favorite flavor profile.
• Serve the buttered eggs on a bed of sautéed spinach or roasted vegetables for a more substantial meal.
• Sprinkle some grated cheese on top of the eggs during the last minute of cooking for a cheesy twist.
• Don't overcook the eggs; they should be soft and slightly runny for the best texture.

Serving advice

Serve the herb-infused buttered eggs on warm plates to maintain their temperature. Accompany them with toasted bread or English muffins for a complete breakfast experience.

Presentation advice

Garnish the buttered eggs with a sprinkle of fresh herbs, such as parsley or chives, to add a pop of color and freshness to the dish. Serve them in individual ramekins or on a platter for a visually appealing presentation.