Creamy Scrambled Eggs With Fines Herbes

5.0(8)

These eggs get their creaminess from butter. They are more for a brunch or dinner or a special breakfast than for every day.

by LucyS-D·published 2011-04-07

Breakfast

Servings

2 serving(s)

Total time

25 min

prep 15 min

Calories / serving

666 kcal

Ingredients (6)

serves

4 eggsegg
3/4 teaspoon mixed herbs, minced and divided (a mixture of fresh tarragon, parsley, chives and chervil)
1/4 teaspoon kosher saltsalt
3 tablespoons cold butter, cut into small cubes and dividedbutter
4 slices baguette (hot toasted and buttered)baguette
fresh ground black pepperpepper

Instructions (5 steps)

01In a small bowl, whisk together the eggs, herbs, and salt; stir in 1 tablespoon of the butter.
02Heat a small skillet over medium low heat; add egg mixture and cook, while stirring, so that the eggs do not set too fast.
03The eggs will begin to set and form a creamy sauce; add in the remaining butter, one piece at a time, continuing to stir.
04Arrange the toasts on serving plates.
05Once the eggs set (they will still be creamy, but firm) spoon them over the toast, season with pepper and the remaining herbs, and serve immediately.

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Rich recipe — supports nutrition-aware planning.