Scrambled Eggs with Tarragon & Tomatoes
Fresh tomatoes and tarragon add a tantalizing taste to everyday eggs.
Removing seeds from tomatoes-called seeding-makes a more attractive
presentation. It only takes 2 minutes: slice the tomato in half across its
middle. (Think of the tomato as the Earth and cut it in half across the
equator.) With the end of a chopstick, scrape the seeds into a bowl, and
discard. (I do this for salads to make serving and eating less messy.)
Substitute basil or chives if you don't have fresh tarragon.
2 Roma tomatoes, halved, seeded, and chopped finely
6 medium to large chicken eggs or duck eggs, rinsed
1 1/2 tablespoons minced fresh or 1 1/2 teaspoons dried, crumbled tarragon
1 teaspoon extra-virgin olive oil or coconut oil
Dash finely ground black or white pepper
Wash, halve, seed, and chop tomatoes and set aside.
Combine eggs and tarragon in a bowl. Whisk with a fork and set aside.
Heat oil in a 10- to 12-inch skillet over medium-high heat until hot but
not smoking. Tilt skillet to completely coat bottom and sides. Add egg
mixture. Reduce heat to medium or medium-low. As eggs begin to set up
(almost immediately), sprinkle with tomatoes and begin pushing cooked
portion aside with a metal spatula and tilting pan to allow uncooked
portion to run underneath. Repeat as eggs start to set. Keep moving
spatula. Remove from heat when eggs are no longer running but still glossy
and moist, about 4 minutes for single batch.
Divide into 2 or 3 portions, transfer to serving plates, garnish with
pepper, and serve.
* Scrambled Eggs with Chives and Tomatoes: Replace tarragon with fresh or
* For a fluffier texture: Blend eggs with tomatoes in a blender or food
processor. Stir herbs in by hand and cook as above.
From: The Garden Of Eating: A Produce Dominated Diet & Cookbook by Rachel
Albert and Don Matesz