Creamy Scrambled Eggs With Edible Flowers And Fines Herbs
Serves: 3
Carolyne Schoen
1 January 1970
Based on User reviews:
53
Spice
48
Sweetness
46
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
12 large
Egg1 cup
Light Cream2 tsps
Chives (chopped fresh)4 tbsps
Unsalted Butter230 g
Goat Cheese (crumbled)Directions:
1
In a large mixing bowl, whisk the eggs, cream, chervil, tarragon, parsley, chives and a little salt and pepper
2
In a large nonstick skillet, melt the butter, add the eggs, and stir over a low heat until the eggs are just beginning to set
3
In the skillet, stir in the goat cheese and continue to cook briefly, still stirring occasionally until the cheese melts
4
Add the edible flowers
5
To serve, spoon some eggs onto the rye bread and place on a plate with a sprig of parsley on top for garnish
6
Serve immediately