Tarragon Cream Cheese Eggs
Posted in recipes on Jul 4th, 2007
2 tbsps butter 1 white part only leek
10 beaten eggs
3 oz cream cheese cut in pieces
1 oz crème fraiche
1/2 tbsp fresh chopped tarragon
Salt and pepper to taste
Sprigs tarragon
Sautèe thinly sliced leek until soft and transparent in 1 tbsp of butter. Continue cooking, if necessary, until all liquid evaporates, but do not brown. Remove leeks and set aside.
Melt second tablespoon of butter in same skillet over medium-low heat. Add beaten eggs, room temperature cream cheese, fresh tarragon, salt and freshly ground pepper and cook, stirring with a large whisk, until egg begins to set. Stir in leek and cook until mixture forms soft curds.
Add the crème fraiche—taste and adjust seasoning. Turn out onto heated platter.
Garnish with fresh tarragon springs and some toast.
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