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What to serve with scrambled eggs for dinner?

DB Feb 27, 2006 01:58 PM

I'd like to try "scrambling" some eggs on very low heat (as described in the LA Times food section a few months back) tonight for dinner. I thought I'd throw in some cheese and herbs, but I have no ideas on what to serve with it to have a complete dinner for my boyfriend and I.

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    eLizard RE: DB Feb 27, 2006 02:17 PM

    salad, bread, wine. yum.

    4 Replies
    1. re: eLizard
      cheapskate RE: eLizard Feb 27, 2006 02:29 PM

      exactly... And if you feel like getting fancy, you could drop a dollop of caviar on top, or sour cream, or both.

      A nice touch is to serve the eggs on English muffins.

      1. re: cheapskate
        Oakland Barb RE: cheapskate Feb 27, 2006 02:40 PM

        When we go this route, I do the whole breakfast thing with suasage or bacon and throw in a smoothie in an attempt to be some what healthy. If you have truffle butter, a little stirred in at the end is sublime!

        1. re: Oakland Barb
          fai jay (fai jackson) RE: Oakland Barb Feb 27, 2006 04:25 PM

          This reminds me of my welcome to spring supper thatI make myself every April. Scrambled eggs flavoured with truffle oil, asperagus, ciabatta toast and sugared strawberries dipped in aged Balsamic vinegar. My mouth is watering.

        2. re: cheapskate
          Karl S RE: cheapskate Feb 27, 2006 03:05 PM

          Dry toasted English muffins. *Not* buttered; the point is to have the creamy eggs direcly soak into the toast.

          Also other fine, neutrally flavored dry toast.

          Serve with a light soup, and plain green salad or roasted vegetables; cheese and fruit to follow.

      2. m
        melon RE: DB Feb 27, 2006 02:49 PM


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          Ketel Guy RE: DB Feb 27, 2006 03:12 PM

          Roasted Asparagus and some Skillet Hashbrowns.......

          1 Reply
          1. re: Ketel Guy
            Aaron RE: Ketel Guy Feb 27, 2006 03:20 PM

            Or oven roasted whole new potatos...that would be my preference, but a definite nod on the asparagus.

          2. d
            dick waller RE: DB Feb 27, 2006 03:48 PM

            chicken livers

            1. d
              dick waller RE: DB Feb 27, 2006 03:48 PM

              chicken livers

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                Gooseberry RE: DB Feb 27, 2006 05:04 PM

                I've been practicing the omelette technique from the cult movie 'tampopo'. So I've been eating plain omelettes constantly for two weeks :) I sometimes serve them with a bit of Bertolli's plain tomato basil pasta sauce. For some reason it really brings out the delicate egg flavour of the omelette. Similarly, good with sauted mushrooms on the side, or any softish veg.


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                  beteez RE: DB Feb 27, 2006 09:37 PM

                  Grits, bacon or sausage & toast

                  1. m
                    MeffaBabe RE: DB Feb 28, 2006 06:45 AM

                    Make some great home fries with lots of onions. Brown them till crunchy and serve with some english muffins, jam and lots of butter. It's a great favorite dinner in my house.

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                      mshpook RE: DB Feb 28, 2006 07:36 AM

                      one of my favorite "sides" with scrambled eggs is sauteed cherry tomatoes -- in butter, s&p, basil. very simple but very good. roasted asparagus sounds good too.

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                        Mrs. Smith RE: DB Mar 9, 2006 10:54 PM

                        In France it would be common to serve a green salad dressed with a pretty acidic vinaigrette with eggs, as a counterpoint to the richness.

                        The British, often, when they serve scrambled eggs for a casual supper, pile them neatly onto a slice of lightly buttered white toast, covering the toast to the edges exactly, like an open faced sandwich.

                        If I were making this for myself and Mr. Smith, I'd scramble two eggs, putting in either an exta yolk or an extra white, depending what I had left over (I always seem to have an extra white or yolk or several in my fridge or freezer!), have one or two slices of my favorite toast with a light coat of butter, a green salad, and a glass of white wine.

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