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Breakfasts, Healthy Eating, Mains, Quick and Easy, Vegetarian

Creamy scrambled eggs with fines herbes

Creamy scrambled eggs with fines herbes
Gary Friedman / Los Angeles Times

I've always loved Robert Frost's line about home being the place where, "when you have to go there, they have to take you in." Perhaps I'm putting an overly optimistic reading on it, but it's reassuring that even on our ... Read more

Total time: 25 minutes | Serves 2
  • 4 eggs
  • 3/4 teaspoon minced herbs, from a mixture of fresh tarragon, parsley, chives and chervil, divided
  • 1/4 teaspoon salt
  • 3 tablespoons cold butter, cut into small cubes, divided
  • 4 slices hot toasted and buttered baguette
  • Freshly ground black pepper

Step 1Crack the eggs into a small bowl and beat briskly with a fork to break them up and homogenize them. There should be no trace of white remaining. Beat in half the fresh herb mixture and the salt and stir in about 1 tablespoon of the cubed butter.

Step 2Heat a small nonstick skillet over medium-low heat. When it is warm, pour in the egg mixture and stir briskly with a wooden spoon or silicone spatula, scraping the bottom and sides to make sure the egg doesn't set too quickly. If you feel the cooking is too fast, remove the pan from the heat for a moment or two, stirring constantly, then return it.

Step 3After a couple of minutes, the butter will be melted and the eggs will have begun to thicken into a creamy sauce. Add the remaining cold butter in 2 or 3 portions, continuing to stir briskly. When the eggs are thick but not yet set, arrange the hot toast on warm plates (and let your partner know dinner is seconds away).

Step 4The moment the eggs begin to set firmly (they will still be slightly creamy), spoon them over the toast, season with just a little black pepper and the remaining fresh herbs and serve immediately. These must be eaten hot to be appreciated fully.


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