Creamy Scrambled Eggs With Fines Herbes |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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These eggs get their creaminess from butter. They are more for a brunch or dinner or a special breakfast than for every day. Ingredients:
4 eggs |
3/4 teaspoon mixed herbs, minced and divided (a mixture of fresh tarragon, parsley, chives and chervil) |
1/4 teaspoon kosher salt |
3 tablespoons cold butter, cut into small cubes and divided |
4 slices baguette (hot toasted and buttered) |
fresh ground black pepper |
Directions:
1. In a small bowl, whisk together the eggs, herbs, and salt; stir in 1 tablespoon of the butter.
2. Heat a small skillet over medium low heat; add egg mixture and cook, while stirring, so that the eggs do not set too fast.
3. The eggs will begin to set and form a creamy sauce; add in the remaining butter, one piece at a time, continuing to stir.
4. Arrange the toasts on serving plates.
5. Once 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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