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
In a large bowl, whisk together the eggs, sour cream, a tablespoon of water, and a pinch of salt. Whisk until frothy and evenly colored.
Place a large pan over medium heat. (I used a cast iron skillet.) After the pan begins to warm, add the butter, and allow it to melt, and evenly coat the bottom and sides of the pan. Add the herbs, and coat with the butter. Add the egg mixture to the pan. Once it begins to set, use a spatula to push the cooked eggs to the center, and then tilt the pan so that the runny parts are distributed onto the surface of the skillet. Just before they seem done, sprinkle in the cheese, and use the spatula to help it melt and distribute evenly. Add additional salt, and fresh black pepper to taste. Remove from heat, and serve warm with toast and other breakfast foods!