Herb-Infused Scrambled Eggs with Chives

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

Fluffy, golden eggs infused with fresh herbs and chives, ready in minutes for a protein-packed breakfast. This American-inspired recipe, ready in about 10 minutes, combines eggs, milk, fresh chives into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 220 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 large eggs
• 2 tbsp milk
• 1/4 cup, finely chopped fresh chives
• 1/2 tsp dried dill
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tbsp unsalted butter

The nonstick pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a bowl, whisk 4 large eggs, 2 tbsp milk, 1/4 tsp salt, and 1/8 tsp black pepper until well combined and slightly frothy.
2. Step 2: Melt 1 tbsp unsalted butter in a non-stick skillet over medium-low heat until shimmering (about 1 minute), then pour in the egg mixture.
3. Step 3: Let sit undisturbed for 10 seconds, then gently fold with a spatula as eggs begin to set, creating soft curds, for 3-4 minutes until mostly set but still moist.
4. Step 4: Stir in 1/4 cup finely chopped chives and 1/2 tsp dried dill, cooking for 30 seconds until herbs are fragrant and eggs are no longer runny.
5. Step 5: Transfer to a plate and serve immediately while hot.