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.
For more recipes inspired by the City of Light, visit our Paris City Guide.
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Creamy Tarragon Eggs
Serves 4
- Active time:15 min
- Start to finish:15 min
September 2008
- 8 large eggs
- 1 tablespoon chopped fresh tarragon
- 3 oz cream cheese, cut into bits
- 1 tablespoon unsalted butter
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Accompaniment:
toast
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Whisk together eggs, tarragon, 1/4 tsp salt, and 1/8 tsp pepper, then stir in cream cheese, separating bits if necessary.
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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.
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