Brunch Eggs Sheryl Webb Shaw

Start your morning on a flavorful note with Brunch Eggs Sheryl Webb Shaw, a luxurious and comforting egg dish perfect for any mid-morning feast. This recipe combines creamy scrambled eggs with the vibrant flavors of sautéed baby spinach, juicy cherry tomatoes, and aromatic shallots and garlic, all delicately folded together and topped with a generous sprinkle of Parmesan cheese and fresh parsley. The addition of heavy cream ensures the eggs are irresistibly soft and velvety, while toasted slices of crusty bread provide the perfect base or side for scooping up every last bite. With just 25 minutes from prep to plate, this dish is a quick yet sophisticated option ideal for cozy weekends or brunch with loved ones. Keywords: creamy scrambled eggs, brunch recipe, quick and easy brunch, vegetable scramble, Parmesan eggs, toasted bread, breakfast ideas.

Nutriscore Rating: 60/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 2

Ingredients

• 6 pieces eggs
• 3 tablespoons heavy cream
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 cups baby spinach
• 1 cup cherry tomatoes
• 1 piece shallot
• 1 piece garlic clove
• 1 cup Parmesan cheese, grated
• 2 tablespoons fresh parsley, chopped
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 4 slices crusty bread, toasted

Directions

Step 1

Crack the eggs into a medium mixing bowl. Add the heavy cream, salt, and black pepper. Whisk the mixture until well combined and slightly frothy.

Step 2

Finely chop the shallot and garlic. Halve the cherry tomatoes.

Step 3

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large nonstick skillet over medium heat.

Step 4

Add the shallot and garlic to the skillet. Sauté for 2-3 minutes until fragrant and translucent.

Step 5

Stir in the cherry tomatoes and cook for 2-3 minutes until they start to soften and release some of their juices.

Step 6

Add the baby spinach to the skillet and cook for 1-2 minutes until wilted. Remove the vegetables from the skillet and set aside.

Step 7

Lower the heat to medium-low and add the remaining tablespoon of butter to the skillet.

Step 8

Pour in the egg mixture and allow it to set slightly for 30 seconds, then gently stir with a spatula, folding the eggs as they cook to create soft curds.

Step 9

When the eggs are about halfway cooked, stir in the sautéed vegetables and half of the grated Parmesan cheese. Continue cooking until the eggs are creamy and just set, about 2-3 minutes.

Step 10

Remove the skillet from the heat. Sprinkle the remaining Parmesan cheese and chopped parsley over the top.

Step 11

Serve the scrambled eggs over toasted slices of crusty bread, or serve the toast on the side. Enjoy your Brunch Eggs Sheryl Webb Shaw!

Nutrition Facts

Serving size	890.2 grams (890.2g)

Amount per serving	% Daily Value*
Calories	1754

Total Fat 108.90g	140%
Saturated Fat 50.20g	251%
Polyunsaturated Fat 2.00g
Cholesterol 1307mg	436%
Sodium 3992mg	174%
Total Carbohydrate 106.70g	39%
Dietary Fiber 8.90g	32%
Total Sugars 12.50g
Protein 89.90g	180%

Vitamin D 251IU	1253%
Calcium 1249mg	96%
Iron 14mg	76%
Potassium 1119mg	24%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.5%

Protein: 20.4%

Carbs: 24.2%