Food Network: Scrambled Eggs with Fines Herbes and Tomatoes

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Scrambled Eggs with Fines Herbes and Tomatoes
Recipe adapted from Wolfgang Puck's

Ingredients
12 large eggs
1 tablespoon finely chopped fines herbes (chervil, parsley, tarragon, and chives)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons heavy cream
2 or 3 tablespoons Dijon mustard
2 tablespoons unsalted butter
3 small tomatoes, peeled, seeded, diced, and drained
1 teaspoon chopped chives

Instructions
Break the eggs into a large mixing bowl, reserving 2 yolks in a separate
bowl. To the large mixing bowl add the fines herbes, salt, and pepper. Combine with a whisk.

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

In a heavy saute pan over medium-low heat, melt the butter. When the butter is melted, add the whole
egg mixture and cook, stirring constantly, until creamy and slightly thickened.

Add the yolk mixture and the tomatoes to the slightly thickened egg mixture And remove from the heat
while continuing to stir constantly. The heat in the pan will continue to cook the eggs. Perfectly
scrambled eggs should be creamy with very soft curds. Sprinkle with the chives and serve.