• Total: 25 min
• Active: 25 min

• Yield:4 servings

Ingredients

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10 large eggs

1/4 cup milk, half-and-half, or heavy cream

1 tablespoon thinly sliced fresh chives

2 tablespoons minced fresh flat-leaf parsley leaves

1 1/2 teaspoons finely chopped fresh tarragon leaves

Kosher salt and freshly ground black pepper, as needed

2 tablespoons unsalted butter

Directions

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1. Whisk together the eggs, milk, chives, parsley and tarragon in a medium bowl. Season with salt and pepper.
2. Melt the butter in a medium nonstick skillet over medium to medium-low heat. When the butter’s foam begins to subside, add the egg mixture and cook, stirring almost constantly, for 4 to 7 minutes depending on the desired firmness of the eggs. Serve immediately.

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