Scrambled Eggs With Fines Herbes And Tomatoes

• 12 large eggs
• 3 tablespoons fresh herbs, finely chopped (I used parsley, tarragon and chives)
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 3 tablespoons creme fraiche (or heavy creme)
• 2 tablespoons Dijon mustard
• 2 tablespoons butter
• 3 tomatoes, peeled, seeded, diced, and drained (home grown are best)

1. Break the eggs into a large mixing bowl, reserving 2 yolks in a smaller separate bowl. Add the herbs (reserving a little for garnishing), salt and pepper to the large bowl of eggs. Mix with a whisk.
2. In the smaller bowl of egg yolks, whisk in the mustard and creme fraiche. Mix well.
3. Melt the butter in a large skillet. When melted, add the large bowl of eggs and cook, stirring constantly, until creamy and just barely thickened.
4. Add the yolk mixture and the tomatoes to the skillet. Stir once or twice to incorporate, and remove from the heat. They will continue to cook off the heat.
5. Prepare the plate, serve the eggs garnished with some of the herbs.

eggs, fresh herbs, salt, fresh ground black pepper, creme fraiche, mustard, butter, tomatoes

Taken from www.food.com/recipe/scrambled-eggs-with-fines-herbes-and-tomatoes-133475 (may not work)