Scrambled Eggs with Tarragon Cream

Scrambled Eggs with Tarragon Cream

Scrambled Eggs with Tarragon Cream

I’m not terribly fond of eggs just scrambled or fried.  I have to “doctor them up” quite a bit to not get totally turned off on eating them day in and day out for breakfast.  This is one way I’ve succeeded in making eggs not taste so much like eggs, to be quite honest! It’s sinfully rich and Induction friendly!  It is also suitable for Primal diners, but not Paleo. You can play around a bit with this recipe, too, adding other things to the sauce.  Tarragon is a sweet, delicate spice and if you put too much in the sauce, you’ll lose that wonderful taste.  With tarragon, more is NOT better!  I occasionally add sliced mushrooms or a bit of finely minced onion or cooked crumbled sausage.  If serving to guests, (or you want to boost the carb count) this is very pretty and tasty served over a bed of steamed spinach.  Served with spinach, this makes a very nice brunch/lunch entree.  If in OWL, 1-2 T. sherry or white wine is good in this sauce.


1 Roma tomato, seeded and chopped

1 tsp. olive oil

6 T. heavy cream

1/8 tsp. crushed tarragon

Pinch onion powder

1 T. butter

4 large eggs, beaten

DIRECTIONS:  In small non-stick skillet, saute chopped tomato in olive oil.  When tender but not reduced to mush, lower heat and add cream, tarragon and onion powder.  Simmer few minutes to thicken.  In separate non-stick pan, melt butter and add beaten eggs and cook scrambled just until done.  Serve eggs with 1/2 of the cream sauce over them.

NUTRITIONAL INFO: Makes 2 servings, each containing:

354 Calories

32.3 g  fat

3.3 g  carbs, .4 g  fiber, 2.9 g  NET CARBS

13.85 g  protein

236 mg sodium

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