Ingredients
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12
-
3
-
1
-
1/2
-
3
-
2
-
2
-
3
-
-
-
-
-
-
-
Directions
Scrambled Eggs With Fines Herbes and Tomatoes,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.,This was delicious! We used chopped grape tomatoes, fresh tarragon and fresh Thai basil. I highly recommend the tarragon – the flavor was perfect. We also substituted fat-free sour cream for the creme fraiche. Made for ZWT8 Family Picks.
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Steps
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1
Done
|
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
Done
|
in the Smaller Bowl of Egg Yolks, Whisk in the Mustard and Creme Fraiche. Mix Well. |
|
3
Done
|
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
Done
|
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
Done
|
Prepare the Plate, Serve the Eggs Garnished With Some of the Herbs. |
