CHEF JEFF — ONE BYTE AT A TIME: Fancy Scrambled Eggs

Simple ingredients often make the best entrees.

Fancy Scrambled Eggs

4 eggs

¾ teaspoon minced herbs (fresh tarragon, parsley, chives and chervil, divided

¼ teaspoon salt

3 tablespoons cold butter, cut into small cubes, divided

4 slices hot toasted and buttered baguette

Freshly ground black pepper

Crack eggs into bowl. Beat briskly with fork to break them up. Beat in half herb mixture and salt. Stir in 1 tablespoon of butter. Heat nonstick skillet over medium-low heat. When warm, pour in egg mixture. Stir briskly with wooden spoon, scraping bottom and sides to make sure egg doesn’t set too quickly. After a couple of minutes, butter will be melted and eggs will have begun to thicken. Add remaining butter in 2 or 3 portions, continuing to stir briskly. When eggs are thick but not yet set, arrange toast on warm plates. The moment the eggs begin to set firmly, spoon them over the toast, season with just a little pepper and remaining herbs and serve.

Yield: Serves 2.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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