Scrambled eggs are a classic breakfast staple. If you are looking for a way to spice up your scrambled eggs, there are many herbs out there that can add that perfect zing. The possibilities for herb inspired egg dishes are virtually endless.
Thyme can make a great addition to any egg dish. Use thyme by adding the fresh herb to raw eggs in a dish prior to putting them into the pan or cooktop. If scrambled eggs aren't your thing, try adding thyme, Parmesan and a little milk to your eggs in a small, oven-safe ramekin and baking them in the oven at 425 degrees Fahrenheit for approximately six minutes. This will give your eggs a creamy texture similar to scrambling them without the butter or oil involved in frying.
Oregano is also a tasty ingredient in many egg dishes. Add it to your eggs to make a Greek scramble and you will be transported instantly to the Mediterranean. Make this recipe by adding oregano, mint, scallions, olive oil, feta, spinach and halved cherry tomatoes. Mix the eggs in a small bowl with the herbs, scallions and a dash of salt and pepper to taste. Next, heat a skillet with a bit of olive oil and drop in the spinach, cooking until it wilts into a dark green color. Then add the egg-herb combination to the skillet, allowing it to flow around and intermix with the wilted spinach. Once the eggs begin to cook and solidify, drop in the crumbled feta and then complete the dish with cherry tomato halves and serve.
Dill is a delicious herb that adds a country-fresh kick to many egg recipes. A classic example of this is the dill and cheddar scramble. Make this dish by beating eggs with a splash of milk for about one minute, or until they become light and fluffy. Heat a small amount of butter in skillet and add the eggs once the butter has been evenly distributed. Scramble the eggs with a spatula, and add the shredded cheddar and dill as soon as the eggs begin to cook and firm up. As with any scrambled egg recipe, these are best cooked on low heat in a cast iron skillet to avoid sticking or burning.
Parsley is an early spring herb that can be used in many egg dishes for a fresh flavor. It is traditional during this time of year to combine fresh produce like fruits, vegetables and herbs with the leftovers from winter. Make parsley scrambled eggs by breaking fresh eggs into a bowl and mixing with salt, pepper, fresh chopped parsley and a splash of milk or cream. These eggs are best prepared in a well-seasoned cast iron skillet, coated lightly with butter to avoid sticking.
David Pritt began writing for school newspapers in 2006. He has also frequently provided writing help to other students in Winthrop University's Writing Center. He holds a bachelor's degree in history and enjoys researching and writing about historical figures and events.