| Level: | Easy |
| Total: | 20 min |
| Prep: | 15 min |
| Cook: | 5 min |
| Yield: | 6 servings |
Ingredients
- 12 large eggs
- 1 tablespoon finely chopped fines herbes (chervil, parsley, tarragon, and chives)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons heavy cream
- 2 or 3 tablespoons Dijon mustard
- 2 tablespoons unsalted butter
- 3 small tomatoes, peeled, seeded, diced, and drained
- 1 teaspoon chopped chives
Instructions
- Break the eggs into a large mixing bowl, reserving 2 yolks in a separate bowl. To the large mixing bowl add the fines herbes, salt, and pepper. Combine with a whisk.
- Combine the heavy cream and the mustard with the reserved egg yolks and mix well.
- In a heavy saute pan over medium-low heat, melt the butter. When the butter is melted, add the whole egg mixture and cook, stirring constantly, until creamy and slightly thickened.
- Add the yolk mixture and the tomatoes to the slightly thickened egg mixture And remove from the heat while continuing to stir constantly. The heat in the pan will continue to cook the eggs. Perfectly scrambled eggs should be creamy with very soft curds. Sprinkle with the chives and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 217 |
| Total Fat | 16 g |
| Saturated Fat | 7 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 13 g |
| Cholesterol | 392 mg |
| Sodium | 385 mg |
| Serving Size | 1 of 6 servings |
| Calories | 217 |
| Total Fat | 16 g |
| Saturated Fat | 7 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 13 g |
| Cholesterol | 392 mg |
| Sodium | 385 mg |
Reviews
I didn’t use the fines herbes, just parsley and used spicy brown mustard but it still tasted very good, the tomatoes added an interesting flavor and the mustard was there but not overpowering
Such creative and elegant way to do scrambled eggs! I wasn’t sure the kids would go for it with the herbs (I used parsley and chives because I didn’t have the other herbs handy) and tomatoes (I halved the amount of tomatoe) but they loved it and asked for more tomatoes in it next time. This will become a breakfast staple in my household.
At first I thought the peeling and seeding the tomatoes was excessive, but the difference it made in the texture and taste was well worth the 5 minutes. I’ve never made moist scrambled eggs before but this recipe was easy, outstanding, and a real crowd pleaser. We’ve even enjoyed it for dinner. I’ve moved this recipe into my repetoire.
As easy as making plain scrambled eggs, but comes out with an amazing texture, and a really complex layered flavor. I’ve made these a few times.
I am a follow the directions kind of cook. I wasn’t born with the cooking “nack” and yet I was able to cook these up just perfect! When I served them to my family on Christmas morning they were all very impressed and I think I was even more impressed because they came out of my kitchen!!! woo hoo! I will be using this recipe at every imp breakfast get together although it’s easy enough to be a morning staple!
I made these for a Mother’s Day brunch. These were honestly the tastiest eggs I have ever had. My whole family loved them. They have a yummy presentation too! Enjoy!
Excellent scrambled egg recipe. The
Dijon mustard really stands out for
flavor with subtle hints of herbs.
Dijon mustard really stands out for
flavor with subtle hints of herbs.
Loved the fresh herbs – in fact loved everything about this recipe.
I made this for New Year’s Day brunch – it was so simple, but the added cream, mustard and herbs made all the difference. Everyone loved it. I can’t eat anything without some cheese, so I microplaned some gruyere and let people sprinkle it on top. It was perfect!
Really liked this recipe. My husband is not too fond of heavy, greasy breakfast dishes, but this was very fresh & light…delicious!