Los Angeles Times Staff Writer
Total time: 30 minutes
Servings: 4 to 6
Note: From David Lentz of Hungry Cat
2 cups mixed herbs of equal parts chives, cut into 1-inch pieces, Italian parsley leaves and chervil leaves
1 teaspoon plus 1 tablespoon extra virgin olive oil plus additional for finishing
1/2 teaspoon lemon juice
White pepper, divided
12 eggs, at room temperature
1/2 cup creme fraiche, divided
1 tablespoon butter
1/4 cup grated Jack cheese
1. Chop 1 cup of the herbs and set aside.
2. Toss the remaining cup of whole herbs with 1 teaspoon olive oil, one-half teaspoon lemon juice and salt and pepper to taste. Set aside to garnish the finished eggs.
3. Whisk together the eggs and one-fourth cup creme fraiche, three-fourths teaspoon salt and one-eighth teaspoon pepper.
4. Heat a 10-inch nonstick skillet with 1 tablespoon olive oil and butter over medium heat. After the butter melts, add the eggs. Reduce the heat to low. Use a wooden spoon to stir the eggs in a clockwise direction.
5. When the eggs are cooked three-quarters of the way through with curds forming, stir in the Jack cheese. Continue to cook and stir the eggs until they are still moist with some liquid. Just before they have finished cooking, stir in the chopped herbs. Continue to cook, stirring constantly until they are very creamy and almost cooked, about 15 to 18 minutes total cooking time. Remove the eggs from the heat during the last minute of cooking and stir until they are done.
6. Divide the eggs among the serving dishes. Top each with a dollop of creme fraiche and garnish with the herb salad and a drizzle of olive oil to finish. Serve with home fries and grilled toast.
Each of 6 servings: 254 calories; 15 grams protein; 3 grams carbohydrates; 1 gram fiber; 20 grams fat; 8 grams saturated fat; 446 mg. cholesterol; 372 mg. sodium.
Copyright © 2013, Los Angeles Times