1. Home
2. Recipes
   1. Meat
   2. Healthy
   3. Top 10s
   4. Dinner party recipes
   5. Roast recipes
   6. Cook books
   7. Cheap eats
   8. Low fat recipes
   9. Fish
   10. Spring recipes
   11. A-Z
3. Baking
4. Vegetarian recipes
5. Seasonal food
6. Features & guides
7. Know how
8. Promotions
9. Magazine
10. Subscribe

1. Recipes

Herb scrambled eggs served in their shells recipe

By Mitzie Wilson & Debbie Major

Serving instructions

1. Serves 4 (allow 2 shells per person)
2. Ready in 20 minutes
3. Rate 1 star Rate 2 stars Rate 3 stars Rate 4 stars Rate 5 stars
   Rating

Give yourself a healthy, nutritious start in the morning with these herb scrambled eggs, served in their shells in the manner of boiled eggs.

Ingredients

1. 8 medium organic eggs
2. 4 tbsp single cream
3. 1 tbsp chopped mixed fresh herbs, such as flatleaf parsley, chives and dill
4. Good knob of butter

Method

1. 1. Tap the end of each egg shell, then carefully break open the top of the shell and shake out the raw egg. Wash the egg shells in very hot soapy water, then rinse in boiling water and turn upside down to dry well. You will only need 6 of the raw eggs to fill 8 shells, so chill the rest and use within 2 days.
2. 2. Beat the eggs well with the cream and plenty of salt and pepper. Stir in the herbs. Heat the butter in a small pan over a medium heat. Add the eggs and cook, stirring gently, for a few minutes until the eggs are softly scrambled.
3. 3. To serve, spoon the scrambled eggs into the egg shells and serve hot with buttered soldiers

Nutritional info

Per serving: 233kcals, 19.3g fat (7.3g saturated), 15.8g protein, 0.5g carbs, 0.4g sugar, 0.5g salt

Comments

(You have to be registered and signed-in to make a comment)

• Register

Share

Pin It

Other easy recipes

• Maple syrup and mustard gammon with creamy gratin recipe
• Sausage and roast vegetable pasta bake recipe
• Cumin-roasted winter roots with parsley & lemon butter recipe
• Carrot cake recipe
• Crunchy cumberland sausage cassoulet with mixed beans recipe