My grandma's method is the best way to make this! I could enjoy it every morning.

Golden Herb Scrambled Eggs are a cherished staple in my kitchen, reminiscent of the hearty breakfasts my grandmother used to prepare on our family farm. This dish, with its vibrant yellow hue and aromatic herbs, is a beautiful way to start the day. The recipe is simple yet elegant, allowing the quality of the ingredients to shine through. It's a nod to the simplicity and wholesomeness of Midwestern cooking, where fresh farm eggs and garden herbs come together in perfect harmony. Whether you're looking to bring a touch of nostalgia to your morning or simply want a comforting meal, these scrambled eggs are sure to delight.

These golden herb scrambled eggs pair wonderfully with a slice of homemade sourdough bread, lightly toasted and buttered. For a complete breakfast, consider serving them alongside crispy bacon or sausage links. A fresh fruit salad or a glass of freshly squeezed orange juice would add a refreshing contrast to the rich, buttery eggs. If you're feeling indulgent, a dollop of crème fraîche on the side can elevate the dish even further.

Servings: 2

4 large eggs
2 tablespoons unsalted butter
2 tablespoons milk or cream
Salt, to taste
Freshly ground black pepper, to taste
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley

Crack the eggs into a mixing bowl and add the milk or cream. Whisk until the mixture is well combined and slightly frothy.

Heat a non-stick skillet over medium-low heat and add the butter. Allow it to melt gently, coating the bottom of the pan.

Pour the egg mixture into the skillet. Let it sit for a few moments until the edges begin to set.

Using a spatula, gently stir the eggs, pushing them from the edges toward the center. Continue to cook and stir until the eggs are mostly set but still slightly runny.

Season with salt and freshly ground black pepper to taste.

Sprinkle the chopped chives and parsley over the eggs and gently fold them in.

Remove the skillet from the heat while the eggs are still slightly moist, as they will continue to cook from residual heat.

Serve immediately, garnished with a few extra herbs if desired.

For a richer flavor, substitute the milk with half-and-half or heavy cream. You can also add a handful of grated cheese, such as cheddar or Gruyère, for a cheesy twist. If you prefer a bit of spice, a pinch of red pepper flakes or a dash of hot sauce can add a nice kick. For a heartier meal, consider adding sautéed mushrooms or diced bell peppers to the eggs. Remember, the key to perfect scrambled eggs is low and slow cooking, so be patient and enjoy the process.