Scrambled Eggs with Tarragon Cream
Posted on: February 8, 2010
Served with 2 oz. ham added
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 like sausage, sliced mushrooms, onion slivers, black olives or any combination of those. 🙂 Tarragon is a sweet, delicate spice with a slight licorice taste. If you put too much in the sauce, you’ll probably not be happy. With tarragon, more is NOT better! If serving to guests, (or you want to boost your vegetables for the day) this is very pretty and tasty served over a bed of steamed spinach. Served with spinach, this makes a very nice brunch or lunch entree. If in Atkins Phase 2 OWL, 1-2 T. sherry or white wine is also good added to this sauce.
INGREDIENTS:
1 Roma tomato, seeded and chopped
Without the 2 oz. ham (my preferred way to serve this)
1 tsp. olive oil
6 T. heavy cream
1/3 c. water
¼ tsp. crushed tarragon
Pinch onion powder
1 T. butter
4 large eggs, beaten
1/16 tsp. xanthan gum (only if you want it thicker)
DIRECTIONS: In small non-stick skillet, saute chopped tomato in olive oil. When tender but not reduced to mush, lower heat and add water, cream, tarragon and onion powder. Simmer a few minutes and it will thicken up on its own. Only add the xanathan gum if you want it thicker. In separate non-stick pan, melt butter and add beaten eggs and cook scrambled just until done. Plate 1/2 the eggs with 1/2 of the cream sauce on two serving plates.
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
6 Responses to "Scrambled Eggs with Tarragon Cream"
September 8, 2014 at 1:00 pm
T he recipe calls for 1/3 cup water, but nowhere in the directions does it say what to do with it. What is the water for?
September 8, 2014 at 1:02 pm
Oops, add it with the cream. It serves to cut the carbs in the cream. If you can afford the carbs, you can use ALL cream if you prefer. I’ve corrected the recipe now. Thank you for noticing my omission.
September 6, 2014 at 9:15 pm
What can be used instead of Heavy Cream, I can’t have dairy at all
September 6, 2014 at 9:17 pm
Gee, I can’t imagine anything else I can think of like coconut milk or watery almond milk will taste very good. Those are all I could suggest.
February 8, 2015 at 8:08 am
How about mashed tofu?
February 8, 2015 at 8:13 am
I personally don’t eat tofu anymore. Tried it many different ways over the years and just find it tasteless. No comparison. you would be giving up a lot of flavor eliminating real cream here, Emilita. But if you like tofu, go ahead and try it. Only way to find out how it is and if you like it.