Herbed Scrambled Eggs
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 4 eggs
- ¼ cup half and half cream
- ½ teaspoon salt
- dash black pepper
- 2 tablespoons butter
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- dash dried thyme, crushed
Instructions
- Add the first 4 ingredients to a mixing bowl and beat with a fork.
- Melt the butter in a non stick pan, when hot, pour in egg mixture, sprinkle with parsley, chives, and thyme.
- As the mixture starts to set, lift edges and scramble, cook until the eggs are just set and shiny.
- Serve with sides of your choice, enjoy.
Notes
Low cost per serving.
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