2000s Recipes + Menus

Creamy Tarragon Eggs

Serves 4
  • Active time:15 min
  • Start to finish:15 min
September 2008
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.
  • 8 large eggs
  • 1 tablespoon chopped fresh tarragon
  • 3 oz cream cheese, cut into bits
  • 1 tablespoon unsalted butter
  • Accompaniment:

  • Whisk together eggs, tarragon, 1/4 tsp salt, and 1/8 tsp pepper, then stir in cream cheese, separating bits if necessary.
  • 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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