Herbed Scrambled Eggs with Preserved Lemon

Name: Herbed Scrambled Eggs with Preserved Lemon
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2 servings
Cuisine: North African
Ingredients: 4 eggs large eggs; 2 tbsp butter; 1/2 preserved lemon, finely minced (pulp and rind); 2 tbsp fresh cilantro, chopped; 2 tbsp fresh parsley, chopped; 2 tsp fresh chives, chopped; 1/8 tsp salt; pinch black pepper; 2 slices crusty bread or toast

Soft, creamy scrambled eggs infused with fresh herbs and tangy preserved lemon. A trendy, elevated North African breakfast that takes comfort food to restaurant quality in just minutes.

18 minEasyServes 2240 cal/serving

North AfricanBreakfastStovetopVegetarianGluten-Free

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Ingredients

4 eggs large eggs
2 tbsp butter
1/2 preserved lemon, finely minced (pulp and rind)
2 tbsp fresh cilantro, chopped
2 tbsp fresh parsley, chopped
2 tsp fresh chives, chopped
1/8 tsp salt
pinch black pepper
2 slices crusty bread or toast

Instructions

1

Crack 4 eggs large eggs into a bowl and whisk together with 1/8 tsp salt and pinch black pepper until well combined. Stir in most of 2 tbsp chopped fresh cilantro, 2 tbsp chopped fresh parsley, 2 tsp chopped fresh chives, and 1/2 finely minced (pulp and rind) preserved lemon, reserving some herbs for garnish.
2

Heat 2 tbsp butter in a nonstick skillet over medium heat. Once melted and foamy, add the egg mixture.
3

Let the eggs sit for 2-3 seconds, then gently push them from the edges toward the center using a spatula, tilting the pan so uncooked egg flows to the edges.
4

Continue this process for 4-6 minutes, until the eggs are soft and creamy but no longer runny. Remove from heat just before they seem fully set, as they will continue to cook slightly from residual heat.
5

Transfer to serving plates and garnish with the reserved fresh herbs.
6

Serve immediately with warm 2 slices crusty bread or toast on the side.

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Questions

How do I know when Herbed Scrambled Eggs with Preserved Lemon is done?

Go by the cues in the method rather than the clock. Step 4: cook until the eggs are soft and creamy but no longer runny.

What can I use instead of preserved lemon in Herbed Scrambled Eggs with Preserved Lemon?

The entry for Herbed Scrambled Eggs with Preserved Lemon calls for 1/2 preserved lemon, finely minced (pulp and rind). In its place: Use fresh lemon zest with a good pinch of salt and a few drops of juice. It lacks the fermented depth but carries the dish.

Can I make Herbed Scrambled Eggs with Preserved Lemon dairy-free?

Yes. The dairy in Herbed Scrambled Eggs with Preserved Lemon is 2 tbsp butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How many calories are in Herbed Scrambled Eggs with Preserved Lemon?

One serving (the recipe makes 2) is about 240 calories, with 14 g protein, 4 g carbohydrate and 18 g fat, plus 1 g fiber and 520 mg sodium.

How long does Herbed Scrambled Eggs with Preserved Lemon keep?

Refrigerate what is left of Herbed Scrambled Eggs with Preserved Lemon within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

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Steamed Semolina side
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