Egg-cellent Scrambled Eggs!
This recipe was inpired by an episode of Wolfgang Puck's show on the
Food Network. I have modified it for one serving. You may increase the
portions to fit your needs.
2 large eggs, separated
2 TBSP chopped fresh herbs* (or dried if fresh are not available)
1 Tbsp heavy cream
2 tsps dijon mustard
Salt and pepper
1/4 cup Chopped tomatoes
In a large bowl combine 1 egg and the white of the second. Place the yolk of the second egg in a smaller bowl.
To the large bowl, add the chopped herbs and a bit of salt and pepper. Beat with a wire whisk. In the small bowl combine the egg yolk, cream and mustard. Whisk to blend.
Heat a heavy bottomed pan with a coating of olive oil. Once the pan is well heated, add 1 Tbsp butter and stir to blend. Then add the contents of the large bowl to the pan stiring contantly until eggs reach desired doneness.
Add chopped tomatoes and then add the contents of the small bowl. Stir constantly until eggs reach desired doneness.
Serve immediately.
*You can use parsley, thyme, chives, chervil, basil, rosemary - whatever your heart desires.