Leftover herbs after Thanksgiving? Make this easy leftover herb breakfast scrambler—a simple, flavorful way to use fresh herbs and herb butter the morning after a big meal.
I’ve been cooking non-stop lately—blame Thanksgiving or the fact I write about food. Either way, my husband and his coworkers have benefited from the extra meals. Among the leftovers from my Thanksgiving cooking were plenty of fresh rosemary and thyme, plus some garlic and herb compound butter I made for the turkey.
I roasted a whole bird and stuffed it with rosemary, thyme, and garlic, then slid compound basil butter under the skin so it would melt into the meat. I also rubbed butter and garlic on the outside for extra flavor. The house smelled incredible while it roasted, and the fridge ended up holding a small treasure of leftover herb butter and chopped herbs.
The morning after, when I discovered that rosemary, garlic, and herb butter waiting in the fridge, I knew breakfast had to feature those ingredients. Scrambled eggs tossed with fresh herbs and a little of that compound butter made an ideal, bright morning meal—especially after a heavy holiday dinner.
Leftover Herb Breakfast Scrambler
This scrambler is a perfect use for herb compound butter and any leftover fresh herbs. Compound butter is easy to make ahead—mix softened butter with chopped herbs, garlic, lemon zest, or other flavorings, roll it in plastic wrap or parchment, and freeze. Thaw it an hour before you need it, or scoop a bit from the freezer into the pan.
Measure roughly 1 teaspoon of chopped fresh herbs for every 4 eggs. I used rosemary and thyme here, but basil, sage, or a mix of herbs work beautifully. After a holiday like Thanksgiving, you may have more herbs than you know what to do with—pesto is great, but scrambled eggs with herb butter are quicker and just as delicious.
I usually skip toast and bacon for this and serve the eggs with fresh sliced tomatoes or a simple green salad. The dish feels light and restorative—an “eggy” cleanse after a big meal.
Leftover Herb Scrambled Eggs
Pin Recipe
Rate Recipe
Ingredients
- 4 large eggs
- 4 teaspoons water
- 1/2 tablespoon herb compound butter
- 1 tablespoon diced shallots
- 1 teaspoon fresh herbs, minced (rosemary, thyme, basil, or sage)
- Salt and pepper, to taste
Instructions
- Melt the herb compound butter in a small skillet over medium heat. Add the diced shallots and sauté until translucent.
- While the shallots cook, whisk the eggs and water in a small bowl until combined.
- Pour the eggs into the skillet with the shallots. Let them set for about a minute, then gently stir with a spatula.
- When the eggs begin to form curds, add the minced fresh herbs and continue cooking until the eggs are fully set but still moist.
- Season with salt and pepper to taste and serve immediately with sliced tomatoes or a light salad.
Nutrition
Carbs: 1.5 g |
Protein: 11.2 g |
Fat: 11.2 g
This simple scrambler is a great way to make the most of leftover herbs and herb butter. It comes together quickly, highlights fresh flavors, and feels like a light reset after rich holiday food. Use whatever herbs you have on hand and adjust the compound butter amount to your taste—it’s forgiving and endlessly adaptable.