Savory Eggs with Peas & Shallots
These savory scrambled eggs are rich, creamy, and bursting with flavor from herb-infused cheese, tender shallots, and sweet peas. Perfect for brunch or a cozy breakfast, they come together quickly but feel indulgent and elegant.
Ingredients:
2 tablespoons butter
1 shallot, thinly sliced
8 eggs
2 tablespoons milk or half and half
Sea salt and freshly ground black pepper, to taste
1 package (about 5.2 oz) soft herb-flavored cheese (like Boursin), crumbled
1 cup frozen peas
Instructions:
Sauté the Shallots:
In a large non-stick skillet over medium-low heat, melt the butter.
Add the sliced shallot and sauté for 3-4 minutes, until softened and slightly caramelized. If you're using peas, toss them in now and cook for another 2–3 minutes until heated through. Lower the heat if the shallots start to brown too fast.
Whisk the Eggs:
In a large bowl, crack the eggs and add the milk or half and half.
Season with a pinch of sea salt and freshly ground black pepper.
Whisk thoroughly until the mixture is fully combined and slightly frothy.
Cook the Eggs:
Reduce the heat to low.
Pour the egg mixture into the skillet with the shallots and peas.
Stir gently and slowly with a spatula or wooden spoon, scraping the bottom and sides as the eggs begin to set.
Add the Herb Cheese:
When the eggs are about 75% cooked (still a bit runny), sprinkle in the crumbled herb cheese.
Continue gently folding until the cheese melts slightly and the eggs are just set but still creamy. Don’t overcook — soft and silky is the goal.
Finish & Serve:
Taste and adjust seasoning if needed.
Serve immediately, garnished with a bit of extra cracked pepper, sliced green onions, or chopped herbs if desired.
Whether you're serving these savory eggs for a leisurely brunch or a quick weeknight dinner, their creamy texture and bold flavor are sure to impress. Pair them with your favorite bread or a simple salad for a satisfying, well-rounded meal. Enjoy!