Fines Herbes: Creamy Scrambled Eggs with Fines Herbes

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Fines herbes add sophisticated flavor and gorgeous color to classic scrambled eggs.

<p>The addition of fines herbes and cream turns simple scrambled eggs into a sublime brunch dish. SERVES 6</p>
<p>• 12 large eggs <br />
• 1/2 teaspoon salt<br />
• 1/2 teaspoon freshly ground black pepper<br />
• 1 teaspoon minced chervil<br />
• 1 teaspoon minced parsley<br />
• 1 teaspoon minced tarragon<br />
• 1 teaspoon minced chives<br />
• 3 tablespoons heavy cream<br />
• 2 tablespoons butter</p>
<p>1. Break eggs into large mixing bowl, reserving 2 yolks in a separate bowl. Whisk together eggs, salt and pepper. Combine herbs and divide in half. Whisk together cream and reserved egg yolks.</p>
<p>2. Melt butter in a heavy nonstick pan over medium-low heat. Add eggs from large bowl and cook, stirring constantly, until they begin to thicken. Add yolk-and-cream mixture and half of fines herbes to slightly thickened eggs. Remove from heat but continue to stir constantly. The heat from the pan will continue to cook the eggs.</p>
<p>3. When cooked but still creamy, serve immediately, garnished with remaining herbs.</p>
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<em>Leda Meredith teaches both gardening and botany classes in New York, specializing in edible and medicinal plants.</em>
<p>Click here for the main article, <a href=””>
<strong>Fines Herbes: A Fresh Look at a Classic Combination</strong>

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