Scrambled eggs - they’re the mvp of any hearty breakfast but on their own, they can sometimes get repetitive and boring. I’m sharing some fun and super easy variations that you can try to transform a plain scrambled eggs to an out of this world morning meal to look forward to.
For the full video tutorial, check out my video here:
The first scramble is the Bistro Scramble - inspired by a french cafe.
I also want to note that each of the scrambles listed below will use 3 eggs each and should be enough for 1-2 servings. I would say 2 servings, which is great for meal prep for the next day (or dinner), but if you like more protein in the morning, 3 will be perfect for you.
To scramble the eggs, you don’t need to add any milk or water to make it creamy. I find that adding extra liquid ends up making my eggs runny and watery, so I work on cooking the eggs low and slow to create soft and silky scrambled eggs. If you prefer your eggs more on the cook side, just let it sit in the pan a little longer. I like scrambling the eggs about 3/4 cooked and then letting the residual heat finish it off. Here is another video on how to make the perfect scrambled eggs:
To Scramble Eggs:
3 eggs
1/2 tablespoon butter
In a pan on medium low heat, add 1/2 tablespoon butter and let i melt into the pan. Swirl the pan so the butter coats the bottom. Add eggs and slowly scrape the bottom of the pan until ribbons form. 3/4 of the way through when there is still a bit of liquid left, turn off the heat and keep moving the eggs until it’s the firmness you like.
Bistro Scramble:
3 eggs
1 slice smoked salmon
1 tablespoon goat cheese
sliced scallions
Cook the eggs as shown above - once you turn off the heat, add the smoked salmon and goat cheese. Mix well and serve onto a plate, served with baguette.
Carbonara Scramble
Inspired by the classic pasta dish, except this time we’re having it with toast for breakfast. Also, SO much more forgiving than when you’re making the real thing. :)
3 eggs
1 slice thick bacon, sliced
1 garlic
1/4 cup pecorino or parmesan
cracked black pepper
In a bowl, mix the eggs with parmesan or pecorino cheese. Set aside.
In a pan on medium high heat, add bacon and cook for 3-5 minutes until cooked and golden brown. Turn off heat and add egg mixture and cook until desired consistency. Add to toasted ciabatta (or country bread) and add more parmesan cheese and black peppers. Enjoy as sandwich or toast!
Oishi Scramble
It’s not unusual to have eggs with rice for breakfast in an Asian household. In fact, that was quite a treat! WIth just a few simple pantry staples, you can turn this scramble into one part nostalgia and another part comfort. The eggs taste somewhat like my garlic noodles, so it’s guaranteed to be delicious!
3 eggs
2 teaspoons soy sauce
1/4 teaspoon sugar
1/2 teaspoon sesame oil
1 garlic clove, minced
butter
In a pan on medium low heat, add butter and garlic. Cook until the garlic is fragrant, about 1 minute. Add soy sauce, sugar, and sesame oil and mix well until the sugar dissolves. Add eggs and cook until it is creamy and slightly runny. Add to steaming hot rice and top with sesame seeds and seaweed sheets.
LA Scramble
This scramble inspired by the taco trucks and flavors of LA. I was so inspired by Roy Choi after seeing him on Netflix with Jon Favreau. They create the most unique dishes and so I wanted to mix those LA flavors together with this taco. Kimchi is something i ALWAYS have in the fridge, so it’s another great way to use it up. We bought a giant one this time, and it’s already 1/4 way through, just one week later. I’m using chorizo here, but you can certainly sub for bacon, sausage, or even soyrizo if you want to keep it vegan (also swap out butter for olive oil and vegan cheese for topping. Totally customize this to whatever you have on hand / like!
3 eggs
2 tablespoons chorizo
1/4 cup sliced kimchi
1/2 tablespoon butter
For Tacos:
Tortillas
Shredded Cheese
Salsa
Green Onions
In a pan on medium high heat, add chorizo and cook for 3-4 minutes until cooked through. Add sliced kimchi and continue to cook until juices have evaporated and caramelized. Add eggs and scramble for 2 minutes until fluffy. Remove and add to warm tortillas. Add your favorite breakfast taco toppings or eat as is!
Garden Veggie Scramble
If you’re looking to add more greens to your breakfast - that’s not a smoothie - this scramble is the one for you. It’s a mix of different veggies topped with yummy breakfast seasonings and super satisfying. I love starting the day with a bowl of greens like this because it makes me feel so good and ready to take on anything!
3 eggs
unsalted butter
2 baby portabella mushrooms, sliced
1 cup super greens (kale, chard, spinach)
1/4 cup sliced cherry tomatoes
1/2 avocado, sliced
everything bagel seasoning
parmesan cheese
Scramble eggs as you would (instructions above)
In a pan, add butter or olive oil and cook sliced mushrooms for about 3 minutes until they’re softened and cooked. Add super greens and heat for 30 seconds just until they start to wilt. Transfer veggie s to bowl. Top with scrambled eggs, cherry tomatoes, avocado, everything bagel seasoning, and parmesan cheese.
Here are some of the healthy eating accounts on Instagram that i mentioned in the video:
livevitae
sara.haven
hello.kalin
meowmeix
Comment below and let me know which scramble you like the most! If you do recreate these, be sure to tag me on Instagram at @Honeysuckle . Can’t wait to see what you whip up!! xo
