Herbed Scrambled Eggs

Friday, April 24, 2015

French Herb Eggs

Tired of the same old plain scrambled eggs? Looking for something with a bit more style and elegance?


Well, have I got a recipe for you!

Eggs are the one thing most homesteaders have on a regular basis. And, sometimes we even have an overabundance of them, making eggs the center of quite a few meals. When eggs seem to make their way onto my weekly menu more times than is probably wanted I turn to my favorite Herbed Scrambled Egg recipe, the one I first discovered in France many years ago. Leave it to the French to find a way to up level even the humble egg into something that we actually want to eat several times a week.

Suburban Homesteading is only part of my picture. Another part is world traveler. I love visiting other countries, exploring their culture, their history and most of all their food. It was on such a trip that I was introduced to the delicate flavor, or decadent flavor, of their morning eggs. They weren’t just plain old scrambled eggs or scrambles with cheese or bacon or ham or any of the other bits we often mix up with our scrambled eggs. These were lightly seasoned, had herbs and even a hint of cream cheese. They were sublime! Paired with fruit and toast with fresh made jam those eggs were heaven on earth.

When I came home I vowed to never eat boring, plain scrambled eggs again…and I haven’t!

To make your own French style scrambled eggs, mix up a batch of Herbs de Provence and start seasoning.


Herbs de Provence



4 tbsp. Thyme

3 tbsp. Marjoram

3 tbsp. Savory

2 tbsp. Rosemary

½ tsp. culinary Lavender (optional)



Place all ingredients in a bowl and mix well. Store in an airtight container, like a mason jar.


Herbed Scrambled Eggs



4 Large farm fresh eggs, beaten with a splash of milk

½ tsp. Herbs de Provence (more if you prefer)

2 tbsp. Cream cheese, cut into small pieces (try white cheddar for a savory change)

Salt & pepper to taste

In a medium bowl, beat eggs with milk; mix in herbs and salt and pepper. Mix well.

Over medium-low heat skillet with a small amount of butter, let pan heat up and pour egg mixture into skillet. With a wooden spatula or spoon, gently stir eggs and cook over low heat. When eggs have almost lost their “raw look” toss in pieces of cream cheese and continue stirring. Once eggs are no longer runny, but are still moist and creamy looking remove from heat. Serve immediately with sliced fruit, toast and jam. Makes 2 servings.


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