We all have our favorite scrambled egg recipes. Fresh herbs and diced tomato give these eggs a punch of flavor that's great anytime.
Come back tomorrow and I'll give you the perfect Breaskfast Anytime Potatoes to have with this.
Breakfast Anytime Eggs
1 tomato, chopped
12 large eggs
1/4 cup milk
1/4 cup whipping cream
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot sauce
2 tablespoons butter
1/4 up chopped fresh chives
2 tablespoons chopped fresh flat leaf parsley
1. Let chopped tomato stand on paper towels. Meanwhile, whisk together eggs and next 5 ingredients in a large bowl until blended.
2. Melt 2 tablespoons butter in a large non-stick skillet over medium heat.
3. Add egg mixture; cook, without stirring until eggs begin to set on bottom. Gently draw cooked edges away from sides of skillet to form large pieces. Cook until eggs are thickened but still moist. (DO NOT over stir.) Remove from heat, and transfer to a warm platter.
4. Sprinkle eggs with tomato, chives, and parsley; serve immediately.