Scrambled Eggs With Fines Herbes and Tomatoes

PanNan's Note:

This is Wolfgang Puck's recipe from the Food network. I had some home grown tomatoes, and thought this would be a great breakfast, and it was! I did increase the quantity of fresh herbs, but you can reduce those to be more like his recipe. I also subbed creme fraiche for his heavy creme.

• Total Time: 10 mins
• Prep Time: 5 mins
• Cook Time: 5 mins

Ingredients:

Servings: 6

• 12 large eggs
• 3 tablespoons fresh herbs , finely chopped (I used parsley, tarragon and chives)
• 1 teaspoon salt
• ½ teaspoon fresh ground black pepper
• 3 tablespoons creme fraiche (or heavy creme)
• 2 tablespoons Dijon mustard
• 2 tablespoons butter
• 3 tomatoes , peeled, seeded, diced, and drained (home grown are best)

Directions:

1. Break the eggs into a large mixing bowl, reserving 2 yolks in a smaller separate bowl. Add the herbs (reserving a little for garnishing), salt and pepper to the large bowl of eggs. Mix with a whisk.
2. In the smaller bowl of egg yolks, whisk in the mustard and creme fraiche. Mix well.
3. Melt the butter in a large skillet. When melted, add the large bowl of eggs and cook, stirring constantly, until creamy and just barely thickened.
4. Add the yolk mixture and the tomatoes to the skillet. Stir once or twice to incorporate, and remove from the heat. They will continue to cook off the heat.
5. Prepare the plate, serve the eggs garnished with some of the herbs.

Reviews

[I'mPat]

I scaled this back for 2 serves and my herb of choice was basil (just love it with tomatoes) and I used light sour cream in place of the creme fraiche and about half the butter and served with wholl/wholegrain toasted bread. We just loved the flavours and what a difference putting in those 2 eggs yolks separately does for the texture of the eggs., loved it. Thank you PanNan and lazyme for the recommendation, made for I Recommend Tag Game.

[Baby Kato]

PanNan, these are awesome eggs. I enjoyed them very much. I really loved the flavor that the dijon mustard imparts, it really enhanced the fresh herbs that I used sage, thyme, rosemary and green scallions. Thank you so much for sharing this creamy treat. Made for Top Favorites of 2009 Cookbooks Tag Game :)

[Chef-Boy-I-Be Illinois]

These are crazy good eggs! Mixing the creme fraiche and mustard with the egg yolks and adding toward the end of the cooking time results in very creamy eggs. A very nice technique that I will continue to use. I used chives, thyme and shallot from my garden. I opted to serve my tomatoes (garden fresh, sliced, sprinkled with freshly ground pepper, chives and olive oil) on the side to avoid what others found were soggy eggs. Served this with pan fried new potatoes and onions, sausage patties and cantaloupe. Thank you for sharing!!