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Scrambled Eggs with Crème Fraîche and Herbs
5 large free range eggs
1 heaping tablespoon crème fraîche
¼ cup fresh roughly chopped herbs (mix of parsley and tarragon)
1 tablespoon butter
Flaky sea salt
Fresh cracked pepper
Toasted bread with olive oil
¼ lb. thinly sliced prosciutto
In a medium-size bowl, crack the eggs. Add a dollop of crème fraîche and a pinch of sea salt and fresh black pepper. Beat vigorously with a whisk or fork. Heat a medium-size non-stick pan over low heat and add the butter until it is melted and frothy. Slowly pour your eggs into the pan and use a spatula to continuously pull the mixture from the edges of the pan. Your eggs are done when they are loose, silky, and still a tad runny. They will continue to cook on the stove, so remove them from the heat immediately.
Divide the scrambled eggs into two plates and sprinkle with herbs, flaky seas salt, and freshly cracked course pepper. Serve with golden toast and a few slices of prosciutto.