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Easy to make, packed with nutrients and great for the entire family, scrambled eggs are a breakfast staple in households across the country. While the classic scramble is a great go-to, these days you might be looking to jazz things up a bit. You can excite taste buds with interesting additions, nutritious upgrades and simple twists on traditional scrambled eggs. Co-host of Food Network’s “The Kitchen,” and season seven winner of “Food Network Star” Jeff Mauro reveals five ways to bring your scrambled eggs to the next level.
1. Experiment with dairy ingredients
Many people add milk to eggs when mixing to create a fluffy, scrumptious scramble. However, you can get creative in the kitchen by changing up the dairy in your eggs to discover new and tasty results. For example, try half-and-half or cream for a richer scramble. A dollop of plain yogurt, sour cream or mayo adds a touch of zing. Cheese is another awesome addition, and you can go beyond a sprinkle of shredded cheddar to try cream cheese, mascarpone or cottage cheese for a delicious, filling breakfast.
2. Add veggies, herbs and spices
Scrambled eggs are a great base that is completely customizable for what you’re craving that day. Chop up fresh veggies like peppers, onions and tomato. Short on time? Add some salsa. For fresh flavor, add chopped herbs such as dill, thyme or rosemary. Want bold flavor? Try adding curry powder or reach for seasoning mixes such as Italian seasoning or Cajun seasoning blends. You might even try a dash of condiments and other extras like mustard, Worcestershire sauce or soy sauce.
3. Use superior eggs for better nutrition
While you can scramble any egg, not all eggs are created equal when it comes to nutrition. Stock your fridge with great-tasting Eggland’s Best (EB) eggs that contain more than six times the vitamin D and 10 times more vitamin E compared to ordinary eggs – two powerful micronutrients that can help shield your body from harmful bacteria and support a healthy immune system. What’s more, EB eggs also contain 25% less saturated fat and more than double the omega-3s and vitamin B12. A better egg equals a better recipe.
4. Leftover transformation
With some simple tweaks, you can transform dinner leftovers into a satisfying scramble. Whether you’ve got leftover meat, greens or even too much pizza, you can serve up a tasty, easy breakfast thanks to last night’s meal. And another added bonus, it’s a great way to clean out the fridge and reduce food waste!
5. Go beyond the plate
Egg scrambles are great just eating as is, but when you add them into other foods and recipes, you really can shake things up. For example, add scrambles on top of your burger or sandwich. A chilled scramble can be a wonderful topping for a fresh salad instead of the traditional hard-boiled egg. Add it as a pizza topping any time of day. For an excellent egg sandwich you won’t want to miss, check out Jeff Mauro’s twist on an Italian-American classic pepper and egg sandwich:
Chicago-Style Pepper and Egg Sandwich
Servings: 4
Prep Time: 10 mins
Cook Time: 15 mins
Ingredients
1 tablespoon olive oil
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
½ teaspoon granulated garlic
2 tablespoons unsalted butter
8 large Eggland’s Best eggs, whisked
8 slices of Sharp Provolone
4 soft sub rolls
hot giardiniera
Directions:
Preheat oven to 400.
Heat a 12-inch non-stick skillet over medium heat. Add in oil and peppers. Season with salt, pepper and granulated garlic. Sauté for 10 minutes, stirring occasionally.
Brush outside of sub rolls with a good amount of olive oil and place in the oven to lightly toast.
Add butter to peppers and then EB eggs. Slowly stir and let the EB eggs set for about 20 seconds, then stir again. Repeat until scramble is just set but still a little shiny.
Take bread out of oven and place two slices of cheese on the bottom. Top with a generous amount of Eggland’s Best eggs and spoonful of giardiniera.
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