Yield: 3 to 4 servings
From The Splendid Table (radio show)
1 | large scallion, thinly sliced | 2 T | heavy cream |
1 tsp | curly parsley leaves, chopped, tightly packed | 3 oz. | cream cheese |
1 tsp | fresh tarragon or basil, chopped, tightly packed | salt & freshly ground pepper | |
6 | large eggs | 2 T | butter |
- chop herbs
- cut cream cheese into 3/4-inch pieces
- thinly slice scallion
- Combine chopped herbs.
- In a medium bowl use a fork to loosely combine the eggs and cream. Stir in cream cheese, herbs, salt & pepper to taste. Eggs do not have to be completely uniform.
- In a 10-inch heavy non-stick skillet melt the butter over medium neat. Add the eggs and stir with a spatula for a few minutes.
- Lower heat to medium low and keep stirring, scraping up any egg sticking to the pan, for 3 minutes, or until large curds form. Eggs can be served almost wet, moist yet approaching firm, or quite firm.