Fluffy Mozzarella and Basil Scrambled Eggs

    15 min

    The addition of soured cream makes these scrambled eggs ultra-rich, whereas the basil adds a kick in the flavour department. Sometimes I use mature cheddar and a little garlic and onion (powdered or fresh) for even more flavour.

    155 people made this

    Serves: 2 

    • 4 eggs
    • 3 tablespoons soured cream
    • 60g Mozzarella, grated
    • Salt and pepper to taste
    • 10g butter
    • 1 tablespoon finely chopped fresh basil or 1 teaspoon dried basil

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Whisk eggs and soured cream in a bowl until creamy and smooth. Mix in cheese. Season with salt and pepper.
    2. Melt butter in a frying pan over medium heat. Pour in egg mixture; cook, stirring constantly, until eggs reach the desired consistency. Mix in basil during final minutes of cooking.

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    Reviews in English (197)


    You're right on using sour cream in eggs. It is a great dairy item to use even without the cheese. This is a great variation on a brilliant theme. My favorite is chive but any herb will do just great. ENJOY!  -  19 Jul 2009  (Review from Allrecipes US | Canada)


    Mmmm this was a quick and easy breakfast. The only thing I added was a sprinkle of sharp cheddar cheese on top, just because I like the bite. I think this would be great to serve for breakfast or brunch if you're having people over...it's fresh, quick, can easily be made in large quantities if you multiply the recipe, and the basil adds an unexpected twist that makes this dish seem a little more "gourmet" than regular old scrambled eggs. Thanks timbertiger!  -  25 Jul 2009  (Review from Allrecipes US | Canada)


    I never added sour cream to scrambled eggs but Hubs and I found we enjoyed it. Since there was already mozzarella and fresh basil going on here I added halved grape tomatoes, instantly creating "Eggs Caprese." If you like Caprese salad, you'll like these eggs too. Nice.  -  24 Jul 2011  (Review from Allrecipes US | Canada)