Best 8 Herbed Yellow Pepper Scrambled Eggs With Chive Sour Cream On Brioche Recipes

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For a savory and satisfying brunch or breakfast, herbed yellow pepper scrambled eggs with chive sour cream on brioche will tantalize your taste buds. The vibrant yellow peppers and fresh herbs add a pop of color and flavor to the creamy scrambled eggs, while the chive sour cream provides a tangy contrast. Served on slices of toasted brioche, this dish is sure to be a hit with your family and friends. Let's delve into the recipe and explore the culinary journey of creating this delightful dish.

Here are our top 8 tried and tested recipes!

SOUR CREAM SCRAMBLED EGGS



Sour Cream Scrambled Eggs image

Provided by Food Network

Categories     main-dish

Time 10m

Yield 1 serving

Number Of Ingredients 5

1 tablespoon sour cream
2 large eggs
Kosher salt and freshly ground black pepper
1 teaspoon butter
1 tablespoon chopped chives

Steps:

  • Mix together the sour cream and eggs in a small bowl. Sprinkle with salt and pepper and mix well.
  • Melt the butter in a nonstick pan over medium-low heat. Add the eggs and gently scramble. Remove from the heat, sprinkle with the chives and serve.

HERB & CHEESE SCRAMBLED EGGS



Herb & Cheese Scrambled Eggs image

As a child I grew up on a farm where eggs and herbs were plentiful in summer. My mother made these eggs and I've made them for my own family. Just add toast!-Patricia Nieh, Portola Valley, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 4 servings.

Number Of Ingredients 10

8 large eggs
1/2 cup 2% milk or half-and-half cream
4 ounces cream cheese, softened
1 tablespoon minced fresh parsley
1 tablespoon minced chives
1/2 teaspoon minced fresh thyme
1/8 to 1/4 teaspoon salt
1/8 teaspoon white pepper
1 tablespoon butter
Additional minced fresh herbs

Steps:

  • Whisk together the first eight ingredients. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Sprinkle with additional minced herbs.

Nutrition Facts : Calories 284 calories, Fat 23g fat (11g saturated fat), Cholesterol 411mg cholesterol, Sodium 343mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 15g protein.

SCRAMBLED PEPPERS AND EGGS



Scrambled Peppers and Eggs image

As in many Mark Bittman recipes, the idea here is more vegetables -- in this case, peppers -- than protein. It works because except for the jalapeño, none of the peppers is hot.

Provided by Mark Bittman

Categories     breakfast, dinner, lunch, main course

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 8

2 tablespoons olive oil
1 small onion, chopped
2 red bell peppers, chopped
2 poblano or Anaheim chiles, chopped
1 fresh hot green chile (like jalapeño), chopped, optional
1 tablespoon minced garlic
Salt and ground black pepper
4 eggs, beaten

Steps:

  • Put oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until it's translucent, 1 or 2 minutes.
  • Add peppers, chiles and garlic, and sprinkle with salt and pepper. Cook, stirring occasionally, until peppers are brightly colored but not too soft, 4 to 6 minutes.
  • Reduce heat to medium-low and pour in eggs. Cook, stirring occasionally with a wooden spoon or rubber spatula, until eggs are cooked, 3 to 8 minutes. Serve on toast or over rice, or wrapped in a flour tortilla.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 353 milligrams, Sugar 5 grams, TransFat 0 grams

EXTRA-MOIST SCRAMBLED EGGS WITH CHIVES



Extra-Moist Scrambled Eggs with Chives image

Treat yourself to a delicious breakfast with these light and fluffy scrambled eggs that are flavored with chives - ready in 15 minutes.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 15m

Yield 4

Number Of Ingredients 6

6 eggs
1 tablespoon chopped fresh chives
1/4 teaspoon salt
1/8 teaspoon pepper, if desired
1/2 cup milk or half-and-half
3 tablespoons butter

Steps:

  • In medium bowl, beat eggs, chives, salt and pepper with fork or wire whisk until well mixed.
  • In 10-inch skillet, heat milk and butter over medium heat just until butter melts and liquid is steaming. Pour egg mixture into skillet.*
  • As mixture heats, portions of eggs will begin to set. Gently push cooked portions with metal spatula to the outside edge of skillet. Avoid stirring constantly. As more egg sets, push it to the edge as well and stack it on top of the set egg mixture already there. Cook 5 to 6 minutes or until eggs are thickened throughout but still moist.

Nutrition Facts : Calories 210, Carbohydrate 2 g, Cholesterol 345 mg, Fat 2, Fiber 0 g, Protein 11 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 2 g, TransFat 1/2 g

HERBED YELLOW PEPPER SCRAMBLED EGGS WITH CHIVE SOUR CREAM ON BRIOCHE



Herbed Yellow Pepper Scrambled Eggs with Chive Sour Cream on Brioche image

Categories     Bread     Egg     Pepper     Breakfast     Brunch     Quick & Easy     Bell Pepper     Winter     Chive     Sour Cream     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 9

2 small brioches (about 4 by 3 inches or four 1/2-inch-thick slices from a brioche loaf
5 large eggs, beaten lightly
1 1/2 teaspoons chopped fresh chives
1/4 teaspoon finely chopped fresh tarragon leaves
1 tablespoon unsalted butter
1 yellow bell pepper, cut into 1/4-inch dice
2 tablespoons sour cream
freshly ground black pepper
Accompaniment:Chive Sour Cream

Steps:

  • Preheat oven to 350°F.
  • If using small brioches, cut off tops (about 1 inch). On baking sheet arrange tops and bottoms of brioche, cut side up, or slices from loaf in one layer. Toast brioche in middle of oven until golden.
  • While brioche is toasting, in a bowl lightly whisk together eggs, chives, and tarragon. In a non-stick skillet heat butter over moderate heat until foam subsides and cook bell pepper, stirring, until softened. Add eggs and cook, stirring, until just cooked through, about 3 minutes. Stir in sour cream and pepper and salt to taste and cook, stirring, until just heated through.
  • Divide brioche and eggs between 2 plates and top with Chive Sour Cream.

CHIVE SOUR CREAM



Chive Sour Cream image

Categories     Condiment/Spread     Sauce     Quick & Easy     Wheat/Gluten-Free     Chive     Sour Cream     Gourmet

Yield Makes about 1/4 cup

Number Of Ingredients 3

2 teaspoons chopped fresh chives
1/4 cup sour cream
freshly ground black pepper

Steps:

  • In a bowl whisk together chives, sour cream, and pepper and salt to taste. Chive sour cream may be made 1 day ahead and chilled, covered.

CREAM CHEESE AND CHIVE SCRAMBLED EGGS



Cream Cheese and Chive Scrambled Eggs image

Another recipe from the cookbook that my boyfriend bought. Good for a formal breakfast or informal dinner. Serve with cantaloupe or honeydew melon.

Provided by Abbs lt3

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 (5 ounce) bag mixed baby greens
1 tablespoon olive oil
2 tablespoons red wine vinegar
1/2 teaspoon salt
8 large eggs
2 tablespoons fresh chives, chopped
1/4 teaspoon ground black pepper
2 tablespoons butter
4 ounces light cream cheese, cut into 1/2 inch pieces
4 slices multigrain bread, toasted and each cut in half diagonally

Steps:

  • In medium bowl, toss greens with oil, vinegar, and a pinch of salt. Set aside. In large bowl, with wire whisk, beat eggs, chives, pepper, 1/2 tsp salt, and 1/4 cup water until blended.
  • In nonstick, 10-inch skillet, melt butter over medium-high heat. Add egg mixture to skillet. As egg mixture begins to set around edge, move it gently toward center to allow uncooked egg to flow toward side of pan. When eggs are partially cooked, add cream cheese and continue cooking, stirring occasionally until egg mixture is set but still mosit, about 1 minute.
  • To serve, divide greens about four dinner plates. Place two toast halves on each plate, spoon eggs over toast.

HERBED SCRAMBLED EGGS



Herbed Scrambled Eggs image

The delicate flavour of fresh herbs gives scrambled eggs a new dimension. from the Dr Atkins New Diet Cookbook.

Provided by Belle Vix

Categories     Breakfast

Time 10m

Yield 2 serving(s)

Number Of Ingredients 6

1 tablespoon butter
6 eggs
2 tablespoons cream
1/4 teaspoon salt
1 pinch black pepper or 1 pinch white pepper
1 teaspoon parsley or 1 teaspoon chives (or a combination)

Steps:

  • melt butter in a non stick frying pan over med heat.
  • pour in eggs, and cook for 1 minute without stirring.
  • with a wooden spoon, gently turn the eggs from bottom to top, scraping all around the edges of the pan.
  • the eggs should not brown.
  • when the eggs form soft curds, add herbs and turn onto a warmed plate immediately.

Tips:

  • Use fresh herbs: Fresh herbs, such as chives, parsley, and basil, add a burst of flavor to the dish.
  • Choose ripe yellow peppers: Ripe yellow peppers are sweeter and have a more vibrant color.
  • Don't overcook the eggs: Overcooked eggs will be tough and rubbery. Cook them until they are just set, about 2-3 minutes.
  • Serve immediately: Scrambled eggs are best served immediately, while they are still hot and fluffy.

Conclusion:

Herbed yellow pepper scrambled eggs with chive sour cream on brioche is a delicious and easy-to-make breakfast or brunch dish. The combination of sweet peppers, herbs, and creamy sour cream is sure to please everyone at the table. This dish is also a great way to use up leftover yellow peppers.

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