Scrambled Eggs With Fines Herbes and Tomatoes

"This is Wolfgang Puck's recipe from the Food network. I had some home grown tomatoes, and thought this would be a great breakfast, and it was! I did increase the quantity of fresh herbs, but you can reduce those to be more like his recipe. I also subbed creme fraiche for his heavy creme."
photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
photo by morgainegeiser photo by morgainegeiser
photo by Random Rachel photo by Random Rachel
photo by I'mPat photo by I'mPat
photo by Baby Kato photo by Baby Kato
Ready In:




  • 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.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. Paris D
    This was delicious! We used chopped grape tomatoes, fresh tarragon and fresh Thai basil. I highly recommend the tarragon - the flavor was perfect. We also substituted fat-free sour cream for the creme fraiche. Made for ZWT8 Family Picks.
  2. morgainegeiser
    I simply went out into my herb garden and grabbed a little parsley, thyme, blue sage, and rosemary and tossed it in the pan with the other ingredients. Nice fluffly eggs. I also used tomatoes from my garden so it was nice to use my garden for once. I will definitely keep this recipe in mind when I make eggs for breakfast. Made for ZWT8.
  3. Deantini
    The dijon mustard works really well in this recipe and I like the fluffy textue from mixing in the egg yolk at the very end. I used fresh parsley and chives; and opted to keep my tomatoes sliced fresh and not cooked in the eggs. Definitely a recipe I will be making again. Made for ZWT8 by Bistro Babes
  4. Bonnie G #2
    Made this for breakfast for ZWT 8 the France leg and it was so simple and so good, really enjoyed it. The only change I made was to scale it back for 2. I'll be using this often, loved the herbs and fresh tomatoes.
  5. Random Rachel
    I've never had mustard in my eggs before - it went with the tomatoes and herbs perfectly. For the omnomnommers ZWT8 :D


  1. I'mPat
    I scaled this back for 2 serves and my herb of choice was basil (just love it with tomatoes) and I used light sour cream in place of the creme fraiche and about half the butter and served with wholl/wholegrain toasted bread. We just loved the flavours and what a difference putting in those 2 eggs yolks separately does for the texture of the eggs., loved it. Thank you PanNan and lazyme for the recommendation, made for I Recommend Tag Game.



Find More Recipes