Herb-Scrambled Eggs with Chives and Dill
Fluffy scrambled eggs infused with fresh herbs and chives, cooked to perfection for a simple yet elegant breakfast or brunch. This American-inspired recipe, ready in about 11 minutes, combines eggs, dill, 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 280 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
- 6 large eggs
- 1 tbsp, finely chopped dill
- 2 tbsp, finely chopped chives
- 1 tbsp unsalted butter
- 2 tbsp milk
- 1/4 tsp salt
- 1/8 tsp black pepper
The nonstick pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a bowl, whisk 6 large eggs with 2 tbsp milk, 1/4 tsp salt, and 1/8 tsp black pepper until evenly blended and slightly frothy.
- Step 2: Melt 1 tbsp unsalted butter in a nonstick skillet over medium-low heat. Pour in the egg mixture and let sit for 10 seconds without stirring to set edges.
- Step 3: Gently fold the eggs with a silicone spatula every 10 seconds as they set, adding 1 tbsp finely chopped dill and 2 tbsp finely chopped chives during the last 2 minutes of cooking. Stop when eggs are softly set but still moist (about 5-6 minutes total), as they will continue cooking off-heat.
