Scrambled Eggs With Fines Herbes and Tomatoes

Recipe by PanNan
READY IN: 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
  • In the smaller bowl of egg yolks, whisk in the mustard and creme fraiche. Mix well.
  • 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.
  • 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.
  • Prepare the plate, serve the eggs garnished with some of the herbs.
Advertisement