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Nutrition Facts
Serving Size 1 (229g) Recipe makes 6 servings
Calories 221
Calories from Fat 151		(68%)
Amount Per Serving		%DV
	Total Fat 16.8g	25%
	Saturated Fat 7.3g	36%
	Monounsaturated Fat 5.8g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 443mg		147%
Sodium 616mg		25%
Potassium 296mg		8%
Total Carbohydrate 3.9g		1%
	Dietary Fiber 0.9g	3%
	Sugars 2.5g
Protein 13.5g		27%
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Scrambled Eggs With Fines Herbes and Tomatoes

Recipe #133475 | 10 min | 5 min prep | add private note

⁽²¹⁾ RATE IT NOW Print Recipe

By: PanNan
Aug 15, 2005

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.

SERVES 6 (change servings and units)

Ingredients

12 large eggs
3 tablespoons fresh herbs, finely chopped (I used parsley, tarragon and chives)
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
3 tablespoons creme fraiche (or heavy creme)
2 tablespoons Dijon mustard
2 tablespoons butter
3 tomatoes, peeled, seeded, diced, and drained (home grown are best)

Directions

1
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
In the smaller bowl of egg yolks, whisk in the mustard and creme fraiche. Mix well.
3
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
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
Prepare the plate, serve the eggs garnished with some of the herbs.

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Featured Reviews for This Recipe

From: Chef-Boy-I-Be Illinois

On Jul 30, 2009

These are crazy good eggs! Mixing the creme fraiche and mustard with the egg yolks and adding toward the end of the cooking time results in very creamy eggs. A very nice technique that I will continue to use. I used chives, thyme and shallot from my garden. I opted to serve my tomatoes (garden fresh, sliced, sprinkled with freshly ground pepper, chives and olive oil) on the side to avoid what others found were soggy eggs. Served this with pan fried new potatoes and onions, sausage patties and cantaloupe. Thank you for sharing!!

0 people found this review helpful

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From: Dreamer in Ontario

On Jun 29, 2009

This is a very nice take on scrambled eggs. Very flavourful I used chives, parsley and marjoram since I had it in the garden. I used MarraMamba's method of peeling tomatoes as suggested in her review and it worked like a charm. Made for I Recommend Tag.

1 person found this review helpful

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From: MarraMamba

On Jun 8, 2009

fluffy, light, great scrambled eggs. I used tarragon and dill, never missed the cheese i normally add to scrambled eggs and loved the mustard! i discovered an easy way to peel tomatos without blanching them in a pot of boiling water too. Just fill a small bowl full of the hottest tap water you have, sit them in it for 5 - 10 minutes and peel. Works like blanching without needing to boil a pot of water and fuss.

3 people found this review helpful

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From: Jellyqueen

On Aug 30, 2005

Great recipe and really quick and easy to make. I scaled mine down to make just enough for one, and had no problems at all. I did not use the mustard because I didn't think I would like it, and for the herbs I used chives, basil and curly leaf parsley.

2 people found this review helpful

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