Active Time

　　15 min

　　Total Time

　　15 min

　　Our ten–minute Crab Salad isn't the only easy way to use tarragon. Here, the fragrant herb, along with a dollop of cream cheese, adds elegance to scrambled eggs. Don't relegate this wonderful dish to the breakfast table—served with a small green salad and a glass of white wine, it makes a delicious weeknight dinner.

　　

Ingredients

Makes 4 servings

　　8 large eggs

　　1 tablespoon chopped fresh tarragon

　　3 ounces cream cheese, cut into bits

　　1 tablespoon unsalted butter

　　

Accompaniment:

toast

　　

Step 1

Whisk together eggs, tarragon, 1/4 teaspoon salt, and 1/8 teaspoon pepper, then stir in cream cheese, separating bits if necessary.

　　

Step 2

Melt butter in a 10-inch nonstick skillet over medium heat until foam subsides. Pour egg mixture into skillet and cook, stirring gently, until eggs are creamy and softly set, about 5 minutes. Season with salt.