Eggs with Herbs and Sour Cream
We spent last weekend celebrating our friend Sally’s birthday in a great big house in the Catskills. I made breakfast for about a dozen people– two kinds of eggs, fruit, and sausage that we brought up from the Meat Hook for the meat eaters. These eggs, creamy with sour cream, butter and gorgonzola, and laced with fresh dill and tarragon were easy to make, and super-satisfying.
(Extra shout-out to the birthday girl for letting me use her beautiful pics!)
Eggs with Herbs and Sour Cream
This will serve about six people. Adjust accordingly if you need more or less, and use whatever fresh herbs you have on hand.
- 12 large eggs, beaten
- 3 tablespoons sour cream
- 1 tablespoon water
- 2 tablespoons butter
- 1/2 cup fresh, chopped herbs (I used a mixture of dill and tarragon)
- 3 tablespoons crumbled gorgonzola
- Freshly ground pepper and salt to taste
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