Ingredients with Measurements:
- 4 large eggs
- 1/4 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon unsalted butter
- 1/4 cup chopped fresh spinach
- 1/4 cup chopped artichoke hearts
- 1/4 cup chopped cooked ham
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Non-stick skillet
- Whisk
- Spatula
Step-by-step instructions:
1. In a medium bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined.
2. Melt the butter in a non-stick skillet over medium heat.
3. Add the chopped spinach, artichoke hearts, and ham to the skillet and cook for 2-3 minutes, stirring occasionally, until the vegetables are tender and the ham is lightly browned.
4. Pour the egg mixture into the skillet and stir gently with a spatula until the eggs are scrambled and cooked through, about 3-4 minutes.
5. Sprinkle the grated Parmesan cheese over the top of the scrambled eggs and stir gently to combine.
6. Serve the scrambled eggs hot, garnished with additional Parmesan cheese and chopped fresh herbs, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 225
Fat: 17g
Protein: 14g
Carbohydrates: 3g
Fiber: 1g
Sugar: 1g
Sodium: 500mg
Substitutions for ingredients:
- Heavy cream can be substituted with half-and-half or milk.
- Spinach can be substituted with kale or Swiss chard.
- Artichoke hearts can be substituted with roasted red peppers or sun-dried tomatoes.
- Ham can be substituted with bacon or sausage.
- Parmesan cheese can be substituted with any hard cheese.
Variations:
- Add diced tomatoes or roasted garlic for extra flavor.
- Use different types of cheese, such as cheddar or feta.
- Add chopped mushrooms or onions for extra texture.
Tips and tricks:
- Use a non-stick skillet to prevent the eggs from sticking.
- Whisk the eggs well to ensure they are light and fluffy.
- Cook the vegetables and ham before adding the eggs to ensure they are cooked through.
- Don't overcook the eggs, as they will become dry and rubbery.
Storage instructions:
Refrigerate any leftover scrambled eggs in an airtight container for up to 3 days.
Reheating instructions:
Reheat the scrambled eggs in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the scrambled eggs on a bed of fresh greens or toasted bread.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or chives, and additional Parmesan cheese.
Pairings:
Serve with fresh fruit or a side salad for a balanced meal.
Suggested side dishes:
- Roasted potatoes
- Grilled asparagus
- Sourdough toast
Troubleshooting advice:
- If the eggs are sticking to the skillet, add a little more butter or oil to the pan.
- If the eggs are too dry, add a little more cream or milk to the egg mixture.
Food safety advice:
- Make sure the eggs are cooked through before serving to prevent foodborne illness.
- Refrigerate any leftover scrambled eggs promptly.
Food history:
Scrambled eggs Sardou is a classic New Orleans dish named after the French playwright Victorien Sardou.
Flavor profiles:
Savory, creamy, and slightly tangy.
Serving suggestions:
Serve for breakfast or brunch with a side of fresh fruit or toast.
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