Scrambled Eggs with Fines Herbes and Tomatoes

1. 1

   Break the eggs into a large mixing bowl, reserving 2 yolks in a separate bowl.

2. 2

   To the large mixing bowl add the fines herbes, salt, and pepper.

3. 3

   Combine with a whisk.

4. 4

   Combine the heavy cream and the mustard with the reserved egg yolks and mix well.

5. 5

   In a heavy saute pan over medium-low heat, melt the butter.

6. 6

   When the butter is melted, add the whole egg mixture and cook, stirring constantly, until creamy and slightly thickened.

7. 7

   Add the yolk mixture and the tomatoes to the slightly thickened egg mixture And remove from the heat while continuing to stir constantly.

8. 8

   The heat in the pan will continue to cook the eggs.

9. 9

   Perfectly scrambled eggs should be creamy with very soft curds.

10. 10

    Sprinkle with the chives and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.