Creamy Scrambled Eggs with Edible Flowers and Fines Herbs

1. 1

   In a large mixing bowl, whisk the eggs, cream, chervil, tarragon, parsley, chives and a little salt and pepper.

2. 2

   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.

3. 3

   In the skillet, stir in the goat cheese and continue to cook briefly, still stirring occasionally until the cheese melts.

4. 4

   Add the edible flowers.

5. 5

   To serve, spoon some eggs onto the rye bread and place on a plate with a sprig of parsley on top for garnish.

6. 6

   Serve immediately.

* Per serving · 4 servings · Values may vary.