Herb-Scented Scrambled Eggs with Sun-Dried Tomatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 breakfast 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.

★ 3.9 (13 ratings) Prep: 5 min Cook: 5 min Serves 2 American cuisine 220 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Herb-Scented Scrambled Eggs with Sun-Dried Tomatoes take to make?

Total time is about 10 minutes (5 min prep + 5 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Herb-Scented Scrambled Eggs with Sun-Dried Tomatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Herb-Scented Scrambled Eggs with Sun-Dried Tomatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Herb-Scented Scrambled Eggs with Sun-Dried Tomatoes for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Herb-Scented Scrambled Eggs with Sun-Dried Tomatoes?

American breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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