Garlic Parsley Scrambled Eggs

A simple scrambled egg dish with fresh garlic, green onions, and chopped parsley.

These garlic parsley scrambled eggs are a savory and flavorful breakfast option. The combination of fresh parsley, sliced green onions, and finely chopped garlic add a delicious depth of flavor to the creamy scrambled eggs. The heavy whipping cream gives the eggs a rich and velvety texture, while the butter provides a slight hint of nutty flavor. The dish is finished with a sprinkle of fresh parsley, adding a pop of color and freshness to the plate. This breakfast pairs well with mixed fruit and a dollop of yogurt for a balanced meal.


  • 6 eggs
  • 2 tablespoons heavy whipping cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 1/2 cup fresh parsley, finely chopped
  • 2 green onions, thinly sliced
  • 1 garlic clove, minced



  • Rinse and finely chop the parsley, green onions, and garlic. Set aside.

Egg Mixture:

  • In a mixing bowl, lightly whisk together the eggs, heavy whipping cream, salt, and pepper. Set aside.

Cooking Aromatics:

  • In a non-stick skillet, melt butter over medium heat.
  • Add half of the chopped parsley, green onions, and minced garlic. Sauté for about 1 minute or until fragrant.

Scrambling the Eggs:

  • Pour the whisked egg mixture into the skillet.
  • Reduce the heat to medium-low. Allow the eggs to set for about 2 minutes.
  • Using a spatula, gently stir and fold the eggs until they reach your desired level of doneness.


  • Transfer the scrambled eggs to plates and garnish with the remaining chopped parsley.

Serving Suggestion:

  • Complement the scrambled eggs with a serving of mixed fruit and a dollop of yogurt on the side.

Tip: For an extra burst of flavor, consider adding a sprinkle of grated cheese or a dash of hot sauce to your scrambled eggs.

Prepare parsley, green onion, and chopped garlic.

Egg mixture ready to whisk lightly.

Whisked egg mixture.

Cook the half the parsley, green onion, and garlic about 1 minute.

Top with remaining chopped parsley.

Serve with a side of fruit and a dollop of vanilla Greek yogurt.