Creamy Scrambled Eggs with Edible Flowers and Fines Herbs

  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 4 servings
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12 large eggs

1/2 cup light cream

2 teaspoons chopped fresh chervil leaves

2 teaspoons chopped fresh tarragon leaves

2 teaspoons chopped fresh parsley leaves

2 teaspoons chopped fresh chives

Salt and freshly cracked black pepper

4 tablespoons unsalted butter

8 ounces goat cheese, crumbled

Handful edible flowers

Fresh parsley sprigs, for garnish

Serving suggestion: toasted rye bread


  1. In a large mixing bowl, whisk the eggs, cream, chervil, tarragon, parsley, chives and a little salt and pepper. In a large nonstick skillet, melt the butter, add the eggs, and stir over a low heat until the eggs are just beginning to set.
  2. In the skillet, stir in the goat cheese and continue to cook briefly, still stirring occasionally until the cheese melts. Add the edible flowers. To serve, spoon some eggs onto the rye bread and place on a plate with a sprig of parsley on top for garnish. 
  3. Serve immediately.

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