Description
Scrambled Eggs with Cream Rosemary and Capers is the ultimate breakfast indulgence, bringing together rich flavors and a creamy texture that will elevate your morning routine. This dish is perfect for brunch gatherings or a cozy weeknight meal, featuring slow-cooked eggs that achieve a custard-like consistency. Infused with aromatic rosemary and savory capers, each bite is delightful and satisfying. Whether served on toast, alongside sautéed vegetables, or as part of a vibrant breakfast bowl, these scrambled eggs are versatile enough to impress any palate. Try this recipe today for a luxurious start to your day!
Ingredients
Scale
- 4 large eggs
- 1/4 cup half-and-half (or milk)
- 1 tablespoon butter
- 1 tablespoon capers (drained and rinsed)
- 1/2 teaspoon fresh rosemary (chopped)
- Salt and pepper to taste
- Grated Parmesan cheese for topping
Instructions
- In a mixing bowl, whisk together the eggs and half-and-half until fully combined. Gently fold in the capers and rosemary.
- Heat butter in a non-stick omelette pan over medium heat until sizzling. Pour in the egg mixture and allow it to set around the edges for about one minute.
- Reduce the heat to low and stir the egg mixture gently every few minutes for about 20 minutes until it reaches a custard-like texture.
- Once nearly set, remove from heat and let rest for 30 seconds before topping with grated Parmesan cheese.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (190g)
- Calories: 285
- Sugar: 1g
- Sodium: 430mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 21g
- Cholesterol: 370mg