Prep: 15 minutes
Cook: 10 minutes
Yield: 4 servings
Cook: 10 minutes
Yield: 4 servings
Ingredients
10 large eggs
1/4 cup of milk, heavy cream or half-and-half
1 tablespoon of thinly sliced fresh chives
2 tablespoons of minced fresh flat-leaf parsley leaves
1 1/2 teaspoons of finely chopped fresh tarragon leaves
Freshly ground black pepper or kosher salt, as needed
2 tablespoons of unsalted butter
1/4 cup of milk, heavy cream or half-and-half
1 tablespoon of thinly sliced fresh chives
2 tablespoons of minced fresh flat-leaf parsley leaves
1 1/2 teaspoons of finely chopped fresh tarragon leaves
Freshly ground black pepper or kosher salt, as needed
2 tablespoons of unsalted butter
Directions
Whisk together the eggs, milk, chives, parsley, and tarragon in a medium bowl and season with salt and pepper.
Then melt the butter in a medium non-stick skillet over medium to medium-low heat. Add the egg mixture and cook, when the butter's foam begins to subside, stirring almost constantly, for 4-7 minutes depending on the desired firmness of the eggs. After that serve immediately. Enjoy your meal!
Then melt the butter in a medium non-stick skillet over medium to medium-low heat. Add the egg mixture and cook, when the butter's foam begins to subside, stirring almost constantly, for 4-7 minutes depending on the desired firmness of the eggs. After that serve immediately. Enjoy your meal!
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