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Recipe courtesy of Food Network Kitchen

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Total:: 25 min
Prep:: 15 min
Cook:: 10 min

Yield:: 4 servings

Ingredients

10 large eggs
1/4 cup milk, half-and-half, or heavy cream
1 tablespoon thinly sliced fresh chives
2 tablespoons minced fresh flat-leaf parsley leaves
1 1/2 teaspoons finely chopped fresh tarragon leaves
Kosher salt and freshly ground black pepper, as needed
2 tablespoons unsalted butter

Directions

In a medium bowl, whisk together the eggs, milk, chives, parsley, and tarragon. Season with salt and pepper.

Melt the butter in a medium non-stick skillet over medium to medium-low heat. When the butter's foam begins to subside, add the egg mixture and cook, stirring almost constantly, for 4 to 7 minutes depending on the desired firmness of the eggs. Serve immediately.

My Private Notes

Name: Scrambled Eggs with Herbs
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 10 large eggs; 1/4 cup milk, half-and-half, or heavy cream; 1 tablespoon thinly sliced fresh chives; 2 tablespoons minced fresh flat-leaf parsley leaves; 1 1/2 teaspoons finely chopped fresh tarragon leaves; Kosher salt and freshly ground black pepper, as needed; 2 tablespoons unsalted butter