Egg Dish with Herbs and Nuts
A quick and satisfying skillet dish with eggs, fresh herbs, and toasted nuts, perfect for breakfast or a light meal.
- Total time
- 15 min
- Servings
- 2
- Calories
- 320
- Protein
- 14g
Ingredients
- 4 large eggs
- ½ cup chopped mixed fresh herbs (such as parsley, chives, dill)
- ¼ cup chopped mixed nuts (such as walnuts or almonds)
- 2 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Heat the 2 tbsp olive oil in a medium skillet over medium heat. Add the 1/4 cup chopped nuts and toast, stirring often, until fragrant and lightly browned, about 3 minutes.
- 2
Crack the 4 eggs directly into the skillet, spacing them apart. Season with the 1/4 tsp salt and 1/4 tsp black pepper.
- 3
Cook without stirring until the egg whites are set but yolks are still runny, about 4-5 minutes. If you prefer firmer yolks, cover the skillet for the last minute.
- 4
Remove from heat and scatter the 1/2 cup chopped fresh herbs over the eggs. Serve immediately straight from the skillet.
Tools you’ll need
- Medium skillet
- Spatula
- Knife and cutting board
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