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Herb Scrambled Eggs

Updated: Sep 8, 2018

This very simple and savory, aromatic egg dish made with oregano, sage, parsley, mint and lavender will have you jumping out of bed at the crack of dawn just to have it again.

Herb Scrambled Eggs

I raise my own lectin-free eggs by feeding my chickens grass clippings, snails, worms, flax seeds, leafy greens and herbs. These eggs have protein, vitamin D3 and Omega-3 fatty acids to kick start the day.

You can use any herbs you have around, but I especially like lavender in my eggs. It gives them a Provencal flavor and adds beautiful color to the dish.

Herbs have amazing benefits. Use sage for brain function and memory, mint for digestion, parsley to reduce cancer risk and lavender to calm nerves.


Herb Scrambled Eggs

2 Eggs

1 T Ghee

1 Sage Leaf

1 Basil Leaf

1 Mint Leaf

1 Parsley Sprig

1 Oregano Sprig

1 Lavender Flower Top

Salt and Pepper to taste


Finely chop all your herbs except the lavender. In skillet on medium heat, melt ghee. In a small bowl, whisk eggs. TIP: add a little plain grassfed yogurt for creaminess. Salt and pepper to taste. Pour into skillet and cook, scraping cooked eggs off the bottom. Don't overcook. Scrambled eggs should be wet. Turn off pan and give the eggs one more flip. Sprinkle your chopped herbs on top and slide the eggs and herbs onto a plate. Top with the lavender flowers and garnish with a fennel sprig or similar lacey herb.

Makes a great breakfast, lunch or dinner. Pairs well with Champagne or green tea.

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