Chimichurri Scrambled Eggs
User Reviews
5
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Prep Time
10 mins
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Cook Time
6 mins
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Total Time
16 mins
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Servings
2 people
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Calories
727 kcal
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Course
Breakfast
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Cuisine
Mexican-American Fusion
Chimichurri Scrambled Eggs
Description
This Chimichurri Scrambled Eggs recipe centers on a homemade roasted garlic chimichurri sauce made from garlic, fresh Italian parsley, olive oil, apple cider vinegar, and spices including red pepper flakes and cumin. The chimichurri is thoroughly blended and ideally rested to let its flavors meld before being whisked into eggs. Cooking these eggs gently with butter develops a tender, creamy scramble infused with the sauce's bright and savory character. Adding proteins like Spam or bacon on the side brings a satisfying contrast in texture.
The scrambled eggs have a soft, fluffy texture contrasted by the herbal depth and subtle heat from the chimichurri. Cooking requires frequent stirring over medium heat to achieve the right consistency without overcooking. The chimichurri's acidity and spice provide a pleasant lift, moving beyond ordinary scrambled eggs.
Serving suggestions include plating the eggs alongside crispy or pan-fried Spam or bacon, offering protein variety and a saltier counterpoint. This preparation works well as part of a hearty breakfast or brunch, combining familiar elements with a distinctive sauce for added complexity.
Notes suggest adding extra heat with cayenne, red pepper flakes, hot paprika, or hot sauce to suit personal taste. Leftover chimichurri is versatile and can be used for dishes like chicken tacos or as a drizzle for grilled chicken thighs or breasts, extending the sauce's use beyond the eggs.
Ingredients
Roasted Garlic Chimichurri
- 1 head garlic or 1 small garlic clove or ¼ to ½ teaspoon garlic powder, roasted
- 1 bunch Italian parsley around 1 to 1 ½ cups, packed, fresh
- ¼ cup cilantro optional, fresh, packed
- ½ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- ¾ teaspoon red pepper flakes
- ½ teaspoon cumin ground
- ½ teaspoon salt fine sea salt
Chimichurri Scrambled Eggs (and Spam!)
- 4 large egg
- 1 tablespoon chimichurri sauce roasted garlic
- 2 teaspoons butter
Instructions
Roasted Garlic Chimichurri
- Add all ingredients to a food processor, and puree until smooth.
- For best results, wait at least 2 hours (at room temperature) before use to let the flavors develop.
Chimichurri Scrambled Eggs (and Spam!)
- Crack 4 large eggs into a bowl. Add 1 tablespoon Roasted Garlic Chimichurri. Whisk vigorously until well combined.
- Melt a pat of butter in a pan over medium heat. When the butter has melted, add the egg and chimichurri mixture.
- Cook, moving the eggs across the pan frequently, until desired cook is achieved.
- Remove from heat and divide among two plates. Serve with a protein like Spam or bacon.
Notes
- Enhance the dish’s spiciness by adding cayenne pepper, red pepper flakes, hot paprika, or a dash of hot sauce.
- Let the chimichurri sauce rest for at least two hours at room temperature to deepen its flavor before mixing with eggs.
- Leftover chimichurri can be saved to flavor other dishes, such as chicken tacos or grilled chicken.
- Serve the eggs freshly cooked alongside savory proteins like Spam or bacon for a balanced meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 727 kcal
% Daily Value*
| Calories | 727kcal | 36% |
| Carbohydrates | 9g | 3% |
| Protein | 15g | 30% |
| Fat | 71g | 109% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 44g | 220% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 383mg | 128% |
| Sodium | 861mg | 36% |
| Potassium | 410mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 3582IU | 72% |
| Vitamin C | 43mg | 48% |
| Calcium | 145mg | 15% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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