Our ten–minute Crab Salad isn't the only easy way to use tarragon. Here, the fragrant herb, along with a dollop of cream cheese, adds elegance to scrambled eggs. Don't relegate this wonderful dish to the breakfast table—served with a small green salad and a glass of white wine, it makes a delicious weeknight dinner.
Recipe information
Total Time
15 min
Yield
Makes 4 servings
Ingredients
8 large eggs
1 tablespoon chopped fresh tarragon
3 ounces cream cheese, cut into bits
1 tablespoon unsalted butter
Accompaniment:
toast
Preparation
Step 1
Whisk together eggs, tarragon, 1/4 teaspoon salt, and 1/8 teaspoon pepper, then stir in cream cheese, separating bits if necessary.
Step 2
Melt butter in a 10-inch nonstick skillet over medium heat until foam subsides. Pour egg mixture into skillet and cook, stirring gently, until eggs are creamy and softly set, about 5 minutes. Season with salt.
