Dijon and Tarragon Scrambled Eggs
 
 
Author:
Recipe type: Breakfast/Brunch
Serves: 3-4
Ingredients
  • 6 eggs
  • 1 generous tablespoon Dijon mustard
  • Freshly-ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 teaspoon tarragon, plus more for garnish
Instructions
  1. Whisk together the eggs. Gently mix in one generous tablespoon Dijon mustard. If you love mustard, feel free to add a bit more. Add freshly-ground black pepper to taste.
  2. Finely chop the tarragon leaves.
  3. Heat one tablespoon olive oil in a medium-sized nonstick skillet over medium heat. Add the eggs to the pan. Turn the heat down to medium low and begin stirring with a wooden spoon or rubber spatula. Keep the eggs moving constantly, pulling them from one side of the pan to another. It will be a slower process than you are probably used to over medium low heat, but your eggs will be soft and creamy and won't stick to the pan.
  4. When the eggs are almost done cooking, turn off the heat, and add the chopped tarragon leaves. Give the eggs one last stir and divide among 3-4 plates. Garnish with more black pepper to taste and a sprinkle of chopped tarragon.
  5. NOTE: The tarragon has a strong, distinctive flavor so make sure not to over garnish. You want the tarragon flavor to be subtle, not overwhelming.
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/dijon-and-tarragon-scrambled-eggs/