Scrambled Eggs with Parsley, Tarragon & Chives

4

Ingredients

  • 10 eggs
  • 1/4 cup milk
  • 2 tablespoons minced fresh parsley leaves
  • 1 teaspoon finely chopped fresh tarragon leaves
  • 1 tablespoon thinly sliced fresh chives
  • 2 tablespoons unsalted butter
  • Kosher salt, to taste
  • Ground black pepper, to taste

Directions

  1. Whisk together eggs, milk, parsley, tarragon and chives in a bowl. Season with salt and pepper.
  2. Place butter in a non-stick skillet, bring to medium-low heat and melt butter. Once butter has melted, add eggs and cook for 5-7 minutes or until desired firmness of the eggs is reached. While cooking eggs, stir frequently.
  3. Transfer to serving plates and enjoy while hot!
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