Scrambled Eggs With Dill

Scrambled Eggs with Dill

I am happy to eat eggs most ways and at most times in the day, but this is definitely one of my favorite ways to make them.  I gently scramble eggs that have mascarpone cheese and dill added to them, creating really creamy eggs.  The cheese melts into the eggs when the mixture goes over the heat.  This is great to add to a brunch or served alongside some smoked salmon and toast.  Or if you are like me, eaten with a spoon out of the pan.

4.0 from 1 reviews
Scrambled Eggs With Dill
Prep time
Cook time
Total time
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Yield: 4
You Will Need
  • 6 Eggs
  • 1 tablespoon of finely chopped dill
  • 1 tablespoon of mascarpone cheese
  • 1/2 tablespoon of unsalted butter
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of pepper
  1. In a medium mixing bowl, combine the eggs with dill, salt and pepper.  Whisk the eggs  in a circular pattern, bring your whisk or fork up and out of the bowl at an angle repeatedly until the eggs are evenly colored and frothy, this takes between 1-2 minutes.  Add the mascarpone cheese to the eggs, the mixture will look lumpy, but the cheese will melt over the heat, just stir so the cheese is broken up slightly.
  2. Melt the butter in a frying pan over medium heat.  When the butter is melted, add the eggs.  Wait between 20 and 30 seconds before stirring the eggs, so the eggs start to set slightly.  Then, using a spatula, push the eggs to the middle of the pan, at the same time you can slightly tilt the pan so the runny parts can be distributed around the pan.  Continue until light and fluffy.  Serve immediately.

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7 comments… Leave a Comment
  • Bridget February 4, 2015, 10:00 am

    Yes, I made it and gave it 4 stars. You don’t need salt if you have fresh lemon or lime, whichever you prefer.

  • Bridget February 4, 2015, 9:58 am

    Delish! I had to use cream cheese because that is what I had on hand. I adjusted the recipe for one by using 1 egg and 1 egg white and less cheese! But, the same amount of fresh dill, no salt and pepper, just a squeeze of a fresh lime, YUM!

  • Tira Agassi January 11, 2014, 1:39 am

    Hi guys,
    What a nice recipes and lovely, user-friendly site you’ve here!~ Thinking to make this for dinner later. By the way, do you have any tips to make it has that creamy consistency without cheese? Because I don’t have cheese and consider adding milk? Will this work?

    • Joanne January 15, 2014, 3:17 pm

      We’re not huge fans of adding much to scrambled eggs. Sour cream makes them a little fluffier (not our favorite) and a tiny splash of cream will make them creamier. Other than that, keep the heat very low and stir often. This way the eggs will be creamier compared to cooking over medium or high heat. Hope that helps!

  • Beverly Lynn February 17, 2010, 10:35 am

    Do you guys grow your own herbs? You use a lot of fresh ones in your recipes!

    • inspiredtaste February 17, 2010, 10:41 am

      I wish! We have tried, and failed. We do splurge on store-bought fresh herbs quite a lot, but if you stick with dill, parsley, & cilantro you should find them to be less pricy and sold in bunches as opposed to the little plastic containers.

  • rhonda November 15, 2009, 4:01 pm

    i always add dill weed to my eggs, its great! but i also like to add garlic & Worcestershire sauce. you can add cheese too but i like it better without. i love dill weed. i add it to soups, meats, eggs, salmon, butter, anything! and it smells great too.


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