Scrambled Eggs with Wild Herbs ~ Foraging in Your Garden

These scrambled eggs with wild herbs are a perfect spring dish. Quick and easy to make, packed with flavour and full of nutrients. 

Fresh wild greens like nettles, dandelion leaves or sorrel add a burst of vitamins and minerals, making this a wholesome and energizing meal. You can enjoy it for breakfast, lunch or a light dinner.

When you’re cooking for a family every day—sometimes up to three times a day—it’s easy to lose the sense of magic that food can bring. But slowing down, tuning into the seasons, and using ingredients that are growing right around you can turn an everyday meal into something more meaningful.

Spring is the perfect time to step outside and explore the wild herbs popping up in your garden or nearby woods. 

Foraging for fresh greens can also be a beautiful experience to share with your kids or friends, connecting with nature, learning about edible plants, and enjoying the simple pleasure of gathering your own food.

And when you bring those herbs home and use them to make a light, fluffy omelette, scrambled eggs, or a fresh salad, it’s like having a mini celebration, creating a seasonal experience that nourishes both body and soul.

Gathering Your Wild Herbs

If you have a garden, you might already have some edible plants growing nearby, without even realizing it. 

Here are a few common wild herbs that work beautifully in this dish:

• Nettles – A powerhouse of nutrients, full of iron and vitamins. 
• Dandelion leaves – Slightly bitter but packed with health benefits, I really love it in combination with eggs.
• Sorrel – A lemony, tangy herb that brightens up the dish.
• Ground elder – Mild and slightly nutty, perfect for cooking.
• Wild garlic – If you’re lucky enough to find it, this herb adds a gentle garlic flavour without overpowering the dish.
• Chickweed – Mild, slightly sweet, and very tender, chickweed is a tasty addition that’s packed with vitamins and perfect for quick cooking.

If you don’t have access to wild herbs, don’t worry. You can still enjoy this recipe by using baby spinach, parsley, or even finely chopped spring onions. 

The main thing is to use greens or fresh herbs to bring out the best flavours of spring.

Before foraging, make sure you:
✔ Identify plants correctly. Use a trusted foraging guide if you’re unsure.
✔ Pick herbs from clean areas, away from roadsides or pesticides.
✔ Only take what you need, leaving enough for wildlife and regrowth.

Next, let’s dive into how to turn them into a simple but delicious dish.

How to Make Wild Herb Scrambled Eggs

Once you’ve gathered your wild herbs, it’s time to turn them into a simple, delicious meal. 

This recipe is super flexible. You can keep it simple with just fresh herbs or add some extra ingredients like mushrooms and bell peppers for even more flavour and nutrients.

Instructions:

Prepare Your Herbs and Vegetables

• Chop onions and garlic.
• Wash the wild herbs thoroughly and chop them finely.
• If using mushrooms or bell peppers, slice them into small pieces.

Sauté the Vegetables and Herbs

• Heat a frying pan over medium heat and add the olive oil or butter.
• Cook chopped onions for a few minutes.
• If using mushrooms and bell peppers, add them now with the garlic.
• Add the wild herbs and baby spinach, stirring for about 30 seconds until just wilted.

Whisk and Cook the Eggs

• In a small bowl, whisk the egg mixture with a pinch of salt and black pepper.
• Pour the eggs over the herbs and vegetables in the hot pan.
• Let them sit for a few seconds, then use a wooden spoon or spatula to gently stir and scramble them.

Finish and Serve

• Cook until the eggs are set but still a bit soft.
• Sprinkle with extra black pepper or a pinch of chili powder for a bit of spice. Fresh parsley is also very nice with this.
• Serve immediately with fresh bread, toast or a side salad.

Want to switch things up? Try the omelette version.
If you prefer, you can use the same ingredients to make a light, fluffy omelette instead. Just pour the egg mixture into the frying pan, let it cook undisturbed, and flip or fold it when set.

And there you have it: a nutritious breakfast, light lunch, or even a quick dinner. Feel free to experiment with different wild herbs and extra ingredients next time to create new flavours each season.

Which wild herbs do you have growing in your garden or around your home?

More “Foraging in Your Garden” Recipes:

• Healthy Nettle and Mint Lemonade
• Elderflower Lemon Drink with Strawberries
• Blackberry Breakfast Oat Bake
• Blackberry Lemon Tea Hot or Cold (with video)

Pin it for later