Scrambled Eggs With Fines Herbes And Tomatoes

1. 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. 2

   In the smaller bowl of egg yolks, whisk in the mustard and creme fraiche. Mix well.

3. 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. 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. 5

   Prepare the plate, serve the eggs garnished with some of the herbs.

* Per serving · 4 servings · Values may vary.

No additional tips available.