I would call it the best Sunday breakfast ever! It can be ready in minutes and it's delicious. Something so very savoury and great tasting happens when combining eggs and tarragon! This recipe will make enough to serve breakfast for two. Place the eggs on toasted English muffins, accompany them with fruit and sweet grape tomatoes, sip your coffee or your tea, and enjoy. Perfect.
Ingredients:
3 eggs
2 teaspoons dried tarragon
1 tablespoon fresh parsley finely chopped
3 tablespoons cream cheese
1 tablespoon whipping cream or your choice of milk
1/2 teaspoon Dijon mustard
pinch of grated Parmesan cheese
salt and pepper to taste
1 tablespoon butter
2 toasted English muffins
fruit of your choice
a touch of olive oil, oregano, and fleur de sel
Directions:
Cut up the cream cheese into small chunks and bring it to room temperature. You want it to be in nearly melting condition so go ahead and place it in the microwave for about 25 seconds.
Into a large bowl add the eggs, tarragon, parsley, cream or milk, the pinch of grated Parmesan cheese, Dijon mustard, and salt and pepper.
Stir in the warm cream cheese and beat all the ingredients until they are well combined.
In a nonstick skillet over medium heat melt the butter.
Pour the egg mixture into the skillet and begin stirring right away. Keep stirring and folding until the eggs are creamy and start to appear set, about 4 minutes. Don't overcook the eggs. If they appear loose, that's fine because they retain heat and will finish cooking on their own.
Season the tomatoes with a touch of olive oil, a little oregano, and a little fleur de sel.
Top the toasted English muffins with the eggs. Serve them alongside the tomatoes and some fruit of your choice.
