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Serves 6
15-20 minutes preparation and cooking time
2 tablespoons butter
1 dozen eggs
1 cup cherry tomatoes, halved
1/4 cup fresh herbs such as parsley, chives, basil, tarragon, and/or thyme, chopped
1/4 cup sour cream
Heat a large saute pan over medium-low heat. Add the butter and swirl it around until it melts and completely coats the sides and bottom of the pan.
Add the eggs all at once. If the pan is the right temperature, there won't be any sizzle when the eggs hit the pan. Stir immediately with a wooden spoon. Continue to cook the eggs over medium-low heat, stirring constantly until they are almost completely cooked but are still shiny and moist. Remove them from the heat before they are completely cooked, because they will continue to cook in the hot pan. Add the herbs and tomatoes and stir again.
Serve immediately onto warmed plates and top each serving with a dollop of sour cream.