Scrambled Eggs with Fines Herbes and Tomatoes

Ingredients · 4 servings

• 240 gEggs
• 15 gHerbs, fresh
• 6 gSalt
• 2 gGround black pepper, fresh
• 120 gCreme fraiche
• 15 gDijon mustard
• 40 gButter
• 200 gTomatoes

Equipment

stovetop, measuring spoons, mixing bowl, oven mitts, serving plate, serving spoon, silicone spatula, skillet, small bowl, whisk

Instructions

1. 1
   Whisk eggs and herbs

   Break the eggs into a large mixing bowl, reserving 2 yolks in a smaller separate bowl. Add the herbs (reserving a little for garnishing), salt and pepper to the large bowl of eggs. Mix with a whisk. · 5 min

   What to look for: Uniform pale yellow mixture

2. 2
   Blend yolk enrichment

   In the smaller bowl of egg yolks, whisk in the mustard and creme fraiche. Mix well. · 3 min

   What to look for: Smooth, pale cream

3. 3
   Cook scrambled eggs

   Melt the butter in a large skillet. When melted, add the large bowl of eggs and cook, stirring constantly, until creamy and just barely thickened. · 6 min

   What to look for: Soft curds forming

4. 4
   Finish off heat

   Add the yolk mixture and the tomatoes to the skillet. Stir once or twice to incorporate, and remove from the heat. They will continue to cook off the heat. · 2 min

   What to look for: Creamy and glossy

5. 5
   Plate and garnish

   Prepare the plate, serve the eggs garnished with some of the herbs. · 2 min

   What to look for: Herbs bright on surface