Ingredients
- 12 large eggs
- 1 tablespoon finely chopped fines herbes (chervil, parsley, tarragon, and chives)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons heavy cream
- 2 or 3 tablespoons Dijon mustard
- 2 tablespoons unsalted butter
- 3 small tomatoes, peeled, seeded, diced, and drained
- 1 teaspoon chopped chives
Directions
Break the eggs into a large mixing bowl, reserving 2 yolks in a separate bowl. To the large mixing bowl add the fines herbes, salt, and pepper. Combine with a whisk.
Combine the heavy cream and the mustard with the reserved egg yolks and mix well.
In a heavy saute pan over medium-low heat, melt the butter. When the butter is melted, add the whole egg mixture and cook, stirring constantly, until creamy and slightly thickened.
Add the yolk mixture and the tomatoes to the slightly thickened egg mixture And remove from the heat while continuing to stir constantly. The heat in the pan will continue to cook the eggs. Perfectly scrambled eggs should be creamy with very soft curds. Sprinkle with the chives and serve.
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By lordsprophet27_...
St. Petersburg, FL
on October 10, 2009
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I didn't use the fines herbes, just parsley and used spicy brown mustard but it still tasted very good, the tomatoes added an interesting flavor and the mustard was there but not overpowering
By lisacchung_11599620
fullerton, CA
on January 24, 2009
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Such creative and elegant way to do scrambled eggs! I wasn't sure the kids would go for it with the herbs (I used parsley and chives because I didn't have the other herbs handy and tomatoes (I halved the amount of tomatoe but they loved it and asked for more tomatoes in it next time. This will become a breakfast staple in my household.
By SaraAutumn
Round Hill, VA
on December 08, 2008
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At first I thought the peeling and seeding the tomatoes was excessive, but the difference it made in the texture and taste was well worth the 5 minutes. I've never made moist scrambled eggs before but this recipe was easy, outstanding, and a real crowd pleaser. We've even enjoyed it for dinner. I've moved this recipe into my repetoire.
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