Scrambled Eggs with Tomatoes and Herbs

 

Sour cream takes the place of milk or cream in these fresh-from-the-farm scrambled eggs, lively with herbs and served on mild leaves of butter lettuce.

What you will need

2 Tbs. olive oil

1 tsp. unsalted butter

2 whole scallions, minced (about 3 Tbs.)

1 large tomato (8 oz.), peeled, seeded, coarsely chopped, and blotted dry (about 1 cup)

Kosher salt

6 large eggs

Freshly ground black pepper

2 Tbs. sour cream

1/4 cup chopped fresh herbs (a mixture of parsley, chervil, tarragon, and chives); more for garnish

4 to 6 medium Bibb or butter lettuce leaves

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