Creamy Scrambled Eggs with Edible Flowers and Fines Herbs
Ingredients
- 12 large eggs
- 1/2 cup light cream
- 2 teaspoons chopped fresh chervil leaves
- 2 teaspoons chopped fresh tarragon leaves
- 2 teaspoons chopped fresh parsley leaves
- 2 teaspoons chopped fresh chives
- Salt and freshly cracked black pepper
- 4 tablespoons unsalted butter
- 8 ounces goat cheese, crumbled
- Handful edible flowers
- Fresh parsley sprigs, for garnish
- Serving suggestion: toasted rye bread
Instructions
Creamy Scrambled Eggs with Edible Flowers and Fines Herbs serves 4 original recipe by Food Network.
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