by the handful

Nutritious culinary and healing recipes collected from the North American garden, orchard, forest, river and ocean

Green Eggs


It’s almost spring and my herb garden has already sprouted back to life, I am ready to put fresh herbs up front in any recipe I can, and the chickens are nearly back to full production of eggs. Adding a goat or cream cheese into the mix and you wind up with a scramble that is creamy and scrumptious.


Green Eggs

3 eggs

1 oz Cheve or cream cheese

Pat of butter

2 pinches of salt

1 Tbsp chopped parsley

1 Tbsp chopped chives

1 Tbsp chopped fresh thyme


Pick the thyme leaves off the woody stem and mince these along with the other fresh herbs. You want about a tablespoon of each of the three herbs.

Add cheese to a bowl, sprinkle with thyme and a pinch of salt, mash with a spoon until well assimilated. Crack three eggs into a bowl, add a pinch of salt, chives, parsley and whisk well.

Turn burner to med-high heat, add one tbsp butter to skillet. Wait a few minutes until burner is hot to move skillet over burner. Tilt the pan a little so the butter pools in one corner, drizzle the eggs directly onto the butter. Set skillet back flat on burner. Let the eggs sit a little before turning them over with a spatula and continue to break up eggs.

When eggs are mostly but not fully cooked, add cheese/herb mixture right next to eggs in skillet, mash with spatula to warm up. Next fold the cheese/herb mixture into eggs, breaking them up and mixing vigorously together as the eggs finish cooking.

Slide eggs out of skillet and directly onto plate.


Notes: This recipe is for one potion but it’s easy to multiply by just doubling the ingredients.



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