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Scrambled eggs with capers served with toast and fresh berries

Slow Cooked Creamy Scrambled Eggs with Rosemary and Capers

This slow cooking method results in a moist almost custard like finish for creamy scrambled Eggs.
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Calories 253kcal


  • Omelet Pan


  • 4 large Eggs
  • 1/4 Cup Half and Half or milk, or cream
  • 1 Tablespoon Butter
  • 1 Tablespoon Capers drained and rinsed
  • 1/2 teaspoon Fresh Rosemary chopped
  • Salt and pepper to taste
  • Parmesan cheese grated


  • In a bowl whisk together the eggs and the milk.
  • Add in the capers and rosemary.
  • In a non-stick omelette pan heat the butter until sizzling. Pour in the egg mixture. Let the eggs sit at this temperature for about a minute, or until you can see they're starting to set around the edges. Turn down the burner to as low as the heat will go.
  • Let the mixture slowly turn into a custard like consistency, only stirring a few times. It should take about 20 minutes to set up. When stirring, use a spatula and slowly move the eggs in a bull-dozer type motion.
  • When the eggs, are almost set, remove pan from heat and very very gently move the eggs around with the spatula. Let them sit for about 30 seconds.
  • Top with grated Romano cheese and serve immediately.


Calories: 253kcal | Carbohydrates: 2g | Protein: 15g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 448mg | Sodium: 334mg | Potassium: 196mg | Fiber: 1g | Sugar: 1g | Vitamin A: 894IU | Calcium: 95mg | Iron: 2mg