Herb-Scented Scrambled Eggs with Sun-Dried Tomatoes

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

Tender eggs infused with fresh chives and tangy sun-dried tomatoes, finished with a hint of flaky salt for a simple yet elegant morning meal. This American-inspired recipe, ready in about 10 minutes, combines large eggs, whole 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 tablespoons whole milk
• 2 tablespoons, finely chopped fresh chives
• 1/4 cup, finely chopped sun-dried tomatoes (oil-packed, drained)
• 1 tablespoon unsalted butter
• 1/4 teaspoon flaky sea salt

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Instructions

1. Step 1: Whisk 4 large eggs with 2 tablespoons whole milk in a medium bowl until well combined and slightly frothy.
2. Step 2: Heat 1 tablespoon unsalted butter in a nonstick skillet over medium-low heat until melted and shimmering.
3. Step 3: Pour in the egg mixture and let sit for 10 seconds before gently stirring with a silicone spatula, creating soft curds until mostly set but still slightly moist, about 3-4 minutes total.
4. Step 4: Stir in 1/4 cup finely chopped sun-dried tomatoes and 2 tablespoons finely chopped fresh chives, then cook for 1 more minute until tomatoes are warmed through and eggs are just set.
5. Step 5: Season with 1/4 teaspoon flaky sea salt and serve immediately.