Scrambled Eggs with Fines Herbes and Tomatoes
Indulge in the elegance of a classic French-inspired breakfast with these Scrambled Eggs with Fines Herbes and Tomatoes. Combining fluffy, velvety eggs with the delicate flavors of a traditional fines herbes mix—parsley, chives, tarragon, and chervil—this dish is elevated further by the sweetness of sautéed cherry tomatoes. Cooked low and slow for irresistibly creamy curds, this recipe strikes the perfect balance of rich, buttery texture and fresh, herby brightness. Ideal for a leisurely morning brunch or a quick weeknight dinner, this 20-minute recipe is as simple as it is refined. Serve it with crusty bread or a light side salad for a complete, flavor-packed meal you'll savor with every bite. Keywords: scrambled eggs, fines herbes, cherry tomatoes, creamy eggs, French-inspired breakfast, easy brunch recipes.
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Recipe Information
Ingredients
- 4 large eggs
- 1 cup cherry tomatoes
- 2 tablespoons butter
- 2 tablespoons milk or cream
- 2 tablespoons fines herbes mix (parsley, chives, tarragon, and chervil)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 teaspoon olive oil
Instructions
Wash and slice the cherry tomatoes in half. Set aside.
Finely chop the fines herbes (parsley, chives, tarragon, and chervil) if not pre-chopped.
In a medium bowl, crack the eggs and whisk them together with the milk or cream until fully blended. Add the salt and pepper, and whisk again.
Heat a nonstick skillet over medium heat and add the olive oil. Once hot, add the cherry tomatoes cut side down. Sauté for 2-3 minutes until they begin to soften. Remove from the skillet and set aside.
Reduce the heat to low and add the butter to the same skillet. Once melted, pour in the egg mixture.
Using a spatula, gently stir the eggs continuously, scraping the bottom of the pan to create soft curds. Cook for 5-6 minutes, ensuring the heat remains low to avoid overcooking.
When the eggs are almost fully set but still slightly runny, stir in the fines herbes and fold in the sautéed cherry tomatoes.
Remove the pan from the heat. Serve the scrambled eggs immediately, garnished with extra fines herbes if desired.
Nutrition Facts
Calories |
671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.4 g | 74% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 813 mg | 271% | |
| Sodium | 1634 mg | 71% | |
| Total Carbohydrate | 9.5 g | 3% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 6.3 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 179 mg | 14% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 707 mg | 15% | |
*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.
