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Herbed Scrambled Eggs - Thailand 1 Dollar Meals
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–+ servings

Herbed Scrambled Eggs

Adapted from a recipe in the Casserole Cook Book, page 97.
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.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Breakfast, Lunch, Salad
Servings 2 servings

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.