Scrambled Eggs with Tarragon Cream (with ham)


Served with 2 oz. ham added

I thought I’d totally switch gears and start off this week resurrecting my all-time favorite ways to cook eggs in the morning.  I’m not terribly fond of eggs just scrambled or fried.  I have always had to “doctor them up” quite a bit to eat them.  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 without a substitute for the cream, like coconut milk. You can play around a bit with this recipe, too, adding other things to the sauce like sausage, ham (as shown), sliced mushrooms, onion slivers.  🙂  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 beyond Induction Phase of Atkins, 1 T. sherry or white wine is also good added to this sauce.


1 Roma tomato, seeded and chopped

Without the 2 oz. ham (my preferred way to serve this)

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, sauté 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 xanthan 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 Cals, 32.3 g fat, 3.3 g carbs, 0.4 g fiber, 2.9 g NET CARBS, 13.85 g protein, 236 mg sodium


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