Creamy Scrambled Eggs with Basil

    17 minutes

    Sour cream makes these eggs rich and creamy while the basil adds a little kick of flavour. Sometimes I use a little garlic or onion (powdered or fresh) for extra flavor.

    166 people made this

    Serves: 2 

    • 4 eggs
    • 3 tablespoons sour cream
    • 1/2 cup (60g) grated mozzarella cheese
    • 1 pinch salt and pepper, to taste
    • 10g butter
    • 1 tablespoon finely diced fresh basil

    Preparation:5min  ›  Cook:12min  ›  Ready in:17min 

    1. Whisk eggs and sour cream in a bowl until creamy and smooth. Mix in cheese. Season with salt and pepper.
    2. Melt butter in a saucepan over medium heat. Pour in egg mixture stirring constantly until eggs reach the desired consistency.
    3. Mix in basil during final minutes of cooking.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (198)


    You're right on using sour cream in eggs. It is a great dairy item to use even without the cheese. This is a great variation on a brilliant theme. My favorite is chive but any herb will do just great. ENJOY!  -  19 Jul 2009  (Review from Allrecipes USA and Canada)


    Mmmm this was a quick and easy breakfast. The only thing I added was a sprinkle of sharp cheddar cheese on top, just because I like the bite. I think this would be great to serve for breakfast or brunch if you're having people's fresh, quick, can easily be made in large quantities if you multiply the recipe, and the basil adds an unexpected twist that makes this dish seem a little more "gourmet" than regular old scrambled eggs. Thanks timbertiger!  -  25 Jul 2009  (Review from Allrecipes USA and Canada)


    I never added sour cream to scrambled eggs but Hubs and I found we enjoyed it. Since there was already mozzarella and fresh basil going on here I added halved grape tomatoes, instantly creating "Eggs Caprese." If you like Caprese salad, you'll like these eggs too. Nice.  -  24 Jul 2011  (Review from Allrecipes USA and Canada)