Creamy Scrambled Eggs With Fines Herbes

1. 1

   In a small bowl, whisk together the eggs, herbs, and salt; stir in 1 tablespoon of the butter.

2. 2

   Heat a small skillet over medium low heat; add egg mixture and cook, while stirring, so that the eggs do not set too fast.

3. 3

   The eggs will begin to set and form a creamy sauce; add in the remaining butter, one piece at a time, continuing to stir.

4. 4

   Arrange the toasts on serving plates.

5. 5

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.