Ingredients
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12 large eggs
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1 teaspoon salt
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1/2 teaspoon fresh ground black pepper
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3 tablespoons creme fraiche (or heavy creme)
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2 tablespoons Dijon mustard
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2 tablespoons butter
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3 tomatoes, peeled, seeded, diced, and drained (home grown are best)
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3 tablespoons fresh herbs, finely chopped (I used parsley, tarragon and chives)
Instructions
- 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.
- In the smaller bowl of egg yolks, whisk in the mustard and creme fraiche. Mix well.
- 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.
- 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.
- Prepare the plate, serve the eggs garnished with some of the herbs.