Scrambled Eggs With Fines Herbes And Tomatoes Recipes

SCRAMBLED EGGS WITH FINES HERBES AND TOMATOES

Steps:

• 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.
• In the smaller bowl of egg yolks, whisk in the mustard and creme fraiche. Mix well.
• 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.
• 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.
• Prepare the plate, serve the eggs garnished with some of the herbs.

CREAMY SCRAMBLED EGGS WITH EDIBLE FLOWERS AND FINES HERBS

Steps:

• In a large mixing bowl, whisk the eggs, cream, chervil, tarragon, parsley, chives and a little salt and pepper. In a large nonstick skillet, melt the butter, add the eggs, and stir over a low heat until the eggs are just beginning to set.
• In the skillet, stir in the goat cheese and continue to cook briefly, still stirring occasionally until the cheese melts. Add the edible flowers. To serve, spoon some eggs onto the rye bread and place on a plate with a sprig of parsley on top for garnish.
• Serve immediately.

CREAMY SCRAMBLED EGGS WITH FINES HERBES

Steps:

• In a small bowl, whisk together the eggs, herbs, and salt; stir in 1 tablespoon of the butter.
• Heat a small skillet over medium low heat; add egg mixture and cook, while stirring, so that the eggs do not set too fast.
• The eggs will begin to set and form a creamy sauce; add in the remaining butter, one piece at a time, continuing to stir.
• Arrange the toasts on serving plates.
• Once the eggs set (they will still be creamy, but firm) spoon them over the toast, season with pepper and the remaining herbs, and serve immediately.

SCRAMBLED EGGS AND TOMATOES

Steps:

• In a skillet over medium heat, scramble eggs until almost done. Remove to a plate.
• Return skillet to medium heat, and stir in tomatoes. Cook 2 to 3 minutes. Stir in sugar, salt, and soy. Return eggs to skillet; cook, stirring, about 1 minute more.

SCRAMBLED EGGS WITH SUN-DRIED TOMATO

Steps:

• Beat eggs and milk in a bowl with a fork for about 30 seconds.
• Heat olive oil in a skillet over medium heat. Add garlic and cook for about 1 minute. Add red onion; cook until somewhat translucent, about 2 minutes. Reduce heat to low and add sun-dried tomatoes. Cook until sun-dried tomatoes are warm and soft, 3 to 5 minutes.
• Heat butter in a large skillet over medium heat. Pour in beaten eggs. Immediately add sun-dried tomato mixture. Sprinkle with salt and pepper. Add Parmesan cheese, oregano, thyme, and basil. Cook for 1 to 2 minutes, slowly folding in the edge of the egg mixture as it begins to thicken underneath and around the edge of the skillet. Cook for 2 to 3 minutes more, folding in the edges and scrambling the eggs.