I love fresh dill and grow it in my herb garden each spring. Dill pairs especially well with eggs, and this cheesy scrambled egg recipe also calls for Havarti cheese with dill. My mom and I often enjoy Double Dill Scrambled Eggs for breakfast when I visit her. Not partial to dill? You can use regular Havarti and substitute a different herb. But I’ll stick with my dill.
Double Dill Scrambled Eggs
- Butter or extra-virgin olive oil
- 4 eggs
- 1 ounce Havarti cheese with dill, cut into 1/2-inch cubes
- Kosher salt
- Freshly ground black pepper
- Fresh dill for garnish
- Drizzle olive oil or add a pat of butter (or both) in a frying pan and heat on medium-low. As the pan is warming up, whisk the eggs. When the oil is shimmering, pour the eggs into the pan and move them around with a spatula. Add the cheese and continue to move the eggs around. Cook until the cheese melts and the eggs are soft set and no longer shiny, 2 to 3 minutes. Season with salt and pepper and garnish generously with fresh dill.