| Total: | 25 min |
| Active: | 25 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
Instructions
- Whisk together the eggs, milk, chives, parsley and tarragon in a medium bowl. Season with salt and pepper.
- Melt the butter in a medium nonstick 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 242 |
| Total Fat | 18 g |
| Saturated Fat | 8 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 16 g |
| Cholesterol | 482 mg |
| Sodium | 351 mg |
Reviews
it’s amazing my tastes buds are blooming yeah
Sooo easy and soo good. Made it for our weekly “big” breakfast on Sunday and now can’t resist making it more often! Highly recommended