Dill Turmeric Scrambled Eggs
A refreshing take on an easy breakfast classic. Dill turmeric scrambled eggs will brighten any brunch menu.
American Breakfast, Breakfast, Breakfast Food, Brunch, Dill, Eggs, Scrambled Eggs, Turmeric
sub milk or half and half if necessary
Or 1 tsp dried dill
Salt and pepper to taste
Whisk eggs together in a medium bowl until completely combined. At least 30 seconds.
Whisk in salt, pepper, cream, dill and turmeric.
In a non-stick pan on medium-low flame melt 1 tbsp of unsalted butter.
Once the butter is melted and slightly bubbly, pour in eggs.
With a silicone spatula gently fold the eggs towards the middle, stirring frequently until eggs start to develop curds.
Once curds begin to form slow stirring to allow for larger curds to form. Fold into the middle to allow liquid to run to the edges.
Add final tbsp of butter and fold into mostly cooked eggs.
Turn off the heat once the butter has completely combined. Eggs will continue to cook when removed from heat so plate quickly.
Serve and enjoy immediately.
recommend using a whisk over a fork. Combine eggs vigorously for the best results.