Scrambled Eggs with Fines Herbes and Tomatoes

4.9(14)

by Food Network·published 2016-11-20

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French

Servings

6 servings

Total time

—

Calories / serving

217 kcal

Ingredients (9)

serves

12 large eggsegg
1 tablespoon finely chopped fines herbes (chervil, parsley, tarragon, and chives)
1 teaspoon saltsalt
1/2 teaspoon freshly ground black pepperpepper
3 tablespoons heavy creamheavy-cream
2 or 3 tablespoons Dijon mustardmustard
2 tablespoons unsalted butterbutter
3 small tomatoes, peeled, seeded, diced, and drainedtomato
1 teaspoon chopped chiveschive

Instructions (4 steps)

01Break the eggs into a large mixing bowl, reserving 2 yolks in a separate bowl. To the large mixing bowl add the fines herbes, salt, and pepper. Combine with a whisk.
02Combine the heavy cream and the mustard with the reserved egg yolks and mix well.
03In a heavy saute pan over medium-low heat, melt the butter. When the butter is melted, add the whole egg mixture and cook, stirring constantly, until creamy and slightly thickened.
04

Add the yolk mixture and the tomatoes to the slightly thickened egg mixture And remove from the heat while continuing to stir constantly. The heat in the pan will continue to cook the eggs. Perfectly scrambled eggs should be creamy with very soft curds. Sprinkle with the chives and serve.

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Not rich — missing servings, total time, or calories.