CREAMY SCRAMBLED EGGS WITH FINES HERBES

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Creamy Scrambled Eggs With Fines Herbes image

These eggs get their creaminess from butter. They are more for a brunch or dinner or a special breakfast than for every day.

Provided by threeovens

Categories     Breakfast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 6

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

Steps:

  • In a small bowl, whisk together the eggs, herbs, and salt; stir in 1 tablespoon of the butter.
  • Heat a small skillet over medium low heat; add egg mixture and cook, while stirring, so that the eggs do not set too fast.
  • The eggs will begin to set and form a creamy sauce; add in the remaining butter, one piece at a time, continuing to stir.
  • Arrange the toasts on serving plates.
  • 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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