Starter of the Day: Tarragon Scrambled Eggs

Contrary to general belief, the best scramble eggs do not need cream or milk. The secret is to cook for longer time at low temperature. The tarragon is a healthier alternative to the usual smoked salmon, cheese or bacon. Served in individual ramequins, this will make a perfect starter. It can also be accompanied with brown bread for breakfast, or with a salad for lunch.

                                  

For 4 people :

10 eggs

1 bunch of tarragon

30g butter

salt, pepper

Break the eggs in a salad bowl and add 2 tbs of water, the tarragon leaves chopped, season with salt and pepper. Whisk gently. In a bain marie (a heatproof bowl resting on top of a saucepan of simmering water), melt the butter (in the bowl) and add the beaten egs. Cook and keep whisking until the egs become creamy. Serve immediately.