Scrambled Eggs With Fines Herbes and Tomatoes

poniedziałek, 3 lutego 2014

Scrambled Eggs With Fines Herbes and Tomatoes

Time: 10 mins


  • 12 large eggs
  • 3 tablespoons fresh herbs, finely chopped (I used parsley, tarragon and chives)
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 3 tablespoons creme fraiche (or heavy creme)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons butter
  • 3 tomatoes, peeled, seeded, diced, and drained (home grown are best)


  • 1 Break the eggs into a large mixing bowl, reserving 2 yolks in a smaller separate bowl. Add the herbs (reserving a little for garnishing), salt and pepper to the large bowl of eggs. Mix with a whisk.
  • 2 In the smaller bowl of egg yolks, whisk in the mustard and creme fraiche. Mix well.
  • 3 Melt the butter in a large skillet. When melted, add the large bowl of eggs and cook, stirring constantly, until creamy and just barely thickened.
  • 4 Add the yolk mixture and the tomatoes to the skillet. Stir once or twice to incorporate, and remove from the heat. They will continue to cook off the heat.
  • 5 Prepare the plate, serve the eggs garnished with some of the herbs.

0 komentarze :

Prześlij komentarz