Barb’s Basil Scrambled Eggs

Morning in a hurry? These Basil Scrambled Eggs come together in minutes and taste like a café breakfast thanks to The Olive Leaf Basil Olive Oil and a shower of salty feta. The basil oil perfumes the eggs while they cook, so you get big herby flavor without chopping a single leaf.

Ingredients

• 4 large eggs
• 1–2 tsp The Olive Leaf Basil Olive Oil, plus more for drizzling
• A splash of milk or half-and-half (about 1–2 Tbsp)
• Sea salt & freshly ground black pepper
• Feta cheese, crumbled (to taste)

Instructions

1. Warm the pan: Drizzle Basil Olive Oil into a nonstick skillet and heat over medium.
2. Whisk the eggs: In a bowl, whisk eggs with a splash of milk, a pinch of salt, and pepper until slightly frothy.
3. Scramble: Pour into the hot skillet. With a silicone spatula, gently push the eggs from the edges toward the center, forming soft curds. Cook 2–3 minutes to your preferred doneness.
4. Finish: Remove from heat while still glossy; top generously with feta. Optional: a tiny drizzle of Basil Olive Oil to finish. Serve immediately.

Tips & Variations

• Extra-creamy: Add a teaspoon of cold butter just as the eggs set.
• Veggie boost: Fold in wilted spinach or diced tomatoes at the end.
• Protein swap: Crumble cooked bacon or breakfast sausage over the top.
• Toast idea: Pile eggs on sourdough and finish with red pepper flakes.

Pairs well with: sliced avocado, fresh berries, and a drizzle of Traditional Balsamic over tomatoes for a quick side salad.