I recommend you use fresh cilantro from your garden–you’ll instantly notice the difference in this homemade scrambled egg recipe. I plant whole coriander seeds just for this purpose. This is certainly a recipe I’ll be making over and over again.
Homemade Scrambled Eggs
6 whole eggs, slightly beaten
1 T butter
2 T cilantro (or more to taste)
1/2 tsp finely minced bottled chili pepper
1/4 cup shredded Mexican blend cheese
salt and pepper to taste
Melt butter in medium sized skillet over medium heat. When butter is almost melted, add the slightly beaten eggs all at once. Cook as you would normally while making scrambled eggs just until the eggs are about half-way cooked. Add cilantro, minced chili pepper, and the cheese quickly. Stir to blend into eggs and continue cooking until done being sure not to overcook. Salt and pepper to taste.
Great alone as a main breakfast dish, or between two slices of toasted bread as a sandwich. Serves 4.