Creamy Scrambled Eggs with Fines Herbes
Elevate your breakfast game with these luxurious Creamy Scrambled Eggs with Fines Herbes, a dish that’s as elegant as it is simple to prepare. Whisked with a touch of heavy cream for an irresistibly velvety texture, these eggs are gently cooked to perfection and infused with the delicate, aromatic blend of fresh chives, parsley, tarragon, and chervil. A generous dollop of butter ensures a rich and buttery finish, while the fines herbes add a burst of bright, herbaceous flavor that makes these scrambled eggs truly unforgettable. Ready in just 10 minutes, this recipe is perfect for a quick yet sophisticated breakfast or brunch. Serve on warm plates with crusty bread or a side of greens for a restaurant-worthy experience at home.
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Recipe Information
Ingredients
- 4 pieces large eggs
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
- 1 teaspoon fresh chives, finely chopped
- 1 teaspoon fresh parsley, finely chopped
- 1 teaspoon fresh tarragon, finely chopped
- 1 teaspoon fresh chervil, finely chopped
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper, freshly ground
Instructions
Crack the eggs into a mixing bowl and whisk gently with a fork until fully combined but not overly frothy.
Add the heavy cream and whisk lightly to incorporate. Season with salt and black pepper, then set aside.
Melt the butter in a nonstick skillet over low heat. Once melted, swirl the pan to coat evenly.
Pour the egg mixture into the pan and let it sit for about 30 seconds undisturbed.
Using a silicone spatula, gently stir the eggs in a circular motion, scraping the bottom of the pan as you go, to form soft curds.
Remove the pan from the heat before the eggs are fully set, as they will continue to cook with residual heat.
Stir in the chopped chives, parsley, tarragon, and chervil, folding gently to distribute the herbs evenly.
Taste and adjust the seasoning with additional salt and pepper if needed.
Serve immediately on warm plates, garnished with an extra sprinkle of fresh fines herbes if desired.
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 805 mg | 268% | |
| Sodium | 884 mg | 38% | |
| Total Carbohydrate | 5.0 g | 2% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.0 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 134 mg | 10% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 331 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
