Recipe: Creamy scrambled eggs with fines herbes
Creamy scrambled eggs with fines herbes (Gary Friedman / Los Angeles Times / August 27, 2012)
Creamy scrambled eggs with fines herbes
Total time: 25 minutes
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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
1. Crack 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.
2. Heat 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 going too quickly, remove the pan from the heat for a moment or two, stirring constantly, then return it.
3. After 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).
4. The 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.
Each serving: 412 calories; 16 grams protein; 17 grams carbohydrates; 1 gram fiber; 31 grams fat; 17 grams saturated fat; 428 mg cholesterol; 1 gram sugar; 581 mg sodium.