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Butter Garlic Eggs

A delightful minimalist dish that features fluffy scrambled eggs enveloped in a rich, buttery garlic sauce.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Eggs
  • 2 tablespoons butter Unsalted for better control of seasoning.
  • 2 cloves garlic, minced Adjust quantity to taste.
  • 4 eggs eggs Whisk lightly with salt and pepper.
  • to taste Salt and pepper For seasoning.
  • for garnish Fresh parsley Add for color and flavor.

Method
 

Preparation
  1. Start by mincing the garlic and cracking the eggs into a bowl. Whisk the eggs lightly with a pinch of salt and pepper until they are well combined.
Cooking
  1. In a medium frying pan, melt the butter over medium heat until it foams.
  2. Once the butter is hot and bubbly, add the minced garlic. Sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic, as it can turn bitter.
  3. Pour the whisked eggs into the pan and let them sit for a few seconds. Then, gently stir with a spatula, breaking the eggs apart as they begin to set.
  4. Continue to cook, stirring gently until the eggs are just set but still creamy. This should take about 2-3 minutes.
  5. Remove from heat and garnish with fresh parsley. Serve immediately for the best texture and flavor.

Notes

Leftover Butter Garlic Eggs can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a non-stick pan over low heat, stirring gently to preserve the creamy texture.