Enjoy the sumptuous Scrambled Eggs with Fresh Herbs.
Yield: 8 servings Prep Time: 10 min Total Time: 10 min
16 large eggs
4 tablespoon(s) margarine or butter
1 tablespoon(s) Dijon mustard
1/4 cup(s) packed fresh flat-leaf parsley leaves, finely chopped, plus additional for garnish
1/4 cup(s) finely chopped fresh chives, plus additional whole chives for garnish
In 12-inch skillet, combine beaten eggs, margarine, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Turn heat to medium-low. With wire whisk, gently and constantly whisk 5 to 7 minutes or until soft curds form but eggs is still wet.
Whisk in Dijon mustard, then chopped parsley and chives. Continue whisking 1 to 2 minutes or until eggs are almost set and very creamy. Immediately remove skillet from heat and spoon eggs into warmed large serving bowl. Garnish with additional herbs.