5 ways to turn basic scrambled eggs into an eggsquisite breakfast

Take your breakfast from ho-hum to "oh, yum" with these creative mix-ins and toppings

By Ashlie D. Stevens
April 19, 2020 9:30PM (UTC)
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Scrambled eggs in frying pan (Getty Images)

I'm the type of person who goes to bed thinking about breakfast (like this perfect egg sandwich by Salon's D. Watkins), and if we're being honest, I could probably live solely on good coffee , toast, and scrambled eggs – maybe even with a little bit of hot sauce. At least for a little while. 

But as variety is the spice of life, you may be searching for some ways to liven up what is probably the most basic (read as: "classical masterpiece") of breakfasts. Here are five ways to spruce up your scrambled eggs. 

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Pesto and Burst Tomatoes 

Over medium heat, pour 2 tablespoons of olive oil into a medium-sized skillet, followed by 4-6 cherry tomatoes. Salt generously and stir until tomatoes burst — about six minutes. Remove the pan from heat and set aside. 

In another pan, melt ½ tablespoon of butter over medium heat. In a small bowl, beat together 2 large eggs, salt and pepper to taste and 1 tablespoon of Parmesan cheese. Add to the pan, reduce heat to low, and stir eggs with a heat-proof rubber spatula. 

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Once there is no liquid left in the pan, remove the eggs from heat and stir in 1 tablespoon of pesto. Store-bought pesto is great, or you can make your own (maybe this version using kale ribs? I promise it's more appetizing than it sounds, plus less food waste!). 

Plate the eggs, topping them with the burst cherry tomatoes. 

Cream Cheese, Smoked Salmon and Capers 

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In a medium pan over medium heat, melt  ½ tablespoon of butter. In a small bowl, beat together 2 large eggs and salt and pepper to taste. Add to the pan, reduce heat to low, and stir eggs with a heat-proof rubber spatula. When the egg liquid in the pan has reduced by half, add 1 tablespoon of cream cheese and 1 slice of chopped smoked salmon (about 1 ounce), working it into the egg mixture with the spatula. 

Once the eggs are cooked through, remove the pan from the heat and plate the eggs. Top with ½ tablespoon of drained capers. 

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Since this is basically my favorite bagel order in egg form, sometimes I'll serve this with a thin-sliced, toasted bagel half, or just toss it all on a challah roll and have an egg sandwich on-the-go. 

Denver Scramble 

In a medium pan over medium heat, melt ½ tablespoon of butter. Add ¼ cup onion and ¼ cup of bell pepper (any color is fine), both finely chopped. Stir occasionally. Once the vegetables have softened — about four minutes — add ¼ cup of diced ham.

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Meanwhile, in a small bowl, beat together 2 large eggs, salt and pepper to taste and 1 tablespoon of sharp cheddar cheese. Add to the pan, reduce heat to low, and stir eggs with a heat-proof rubber spatula.

Once there is no liquid left in the pan, remove the eggs from heat and plate. 

Migas

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I've written before about my love of migas, a traditional Mexican — and now Tex-Mex — dish made by griddling tortilla strips in a skillet until crisp, which are then topped with a mixture of whipped eggs and scrambled. 

In a medium skillet, heat 1 tablespoon of olive oil over low heat and then add ½ cup of crushed corn chips or shredded tortilla strips. Stir occasionally, until crisp. 

Meanwhile, in a small bowl, beat together 2 large eggs, salt and pepper to taste and 1 tablespoon of sharp cheddar cheese. Add these to the skillet, along with 1 tablespoon of fresh or jarred tomato salsa and an additional 1 tablespoon of olive oil. Increase the heat to medium, and scramble the entire mixture until the eggs are firm. 

Plate the eggs, along with ½ cup of warmed, canned black beans. At this point, you've got a full meal, but there are a lot of fun additions you can experiment with, like sour cream, chopped avocado or pan-fried chorizo. 

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Artichoke, Spinach, Roasted Red Pepper and Goat Cheese 

Heat 1 tablespoon of olive oil in a medium skillet over medium heat. To that skillet, add ¼ cup of finely chopped, jarred and marinated artichoke hearts, ¼ cup of baby spinach leaves and 2 tablespoons of chopped roasted red pepper strips. 

Reduce heat to low, stirring occasionally until the spinach is just wilted. 

Meanwhile, in a small bowl, beat together 2 large eggs and salt and pepper to taste. 

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Add 1 tablespoon of butter to the skillet and, once melted, add the eggs to the skillet. Once the egg liquid in the pan has reduced by half, add in 1 tablespoon of crumbled goat cheese. Continue scrambling until the eggs have cooked through. 

Remove from heat and plate. I like to serve these eggs with a hearty toast, like a rye or a slice of country loaf. 

 


Ashlie D. Stevens

Ashlie D. Stevens is a staff writer at Salon, specializing in culture and food.

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