Fluffy Herbed Eggs with a Soft Green Salad

By Jennifer Ann
January 12, 2010
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Author Notes:

This is a less fussy version of my favorite omelette to cook for friends. It is quick and easy, but still seems special, and is adaptable to whatever herbs or soft lettuces you have on hand. Enjoy with a crusty piece of bread, and a glass of Sancerre.

Jennifer Ann

Serves: 1

Fluffy Herbed Eggs

  • 2 large eggs, preferably organic
  • 2 teaspoons water
  • 1/4 teaspoon dried mustard
  • 1 teaspoon chopped fresh herbs (dill, chevril, parsely, thyme . . .)
  • freshly ground pepper and salt, to taste
  • 1 tablespoon unsalted butter
  • 1-2 ounces chevre, broken into chunky bite-sized pieces
  1. whisk eggs and water together in a small bowl until very well incorporated; stir in fresh herbs, mustard, salt, and pepper
  2. melt butter in a non-stick pan over medium high heat; add eggs, then gently and slowly move them around with a heat-resistant rubber spatula, creating large fluffy curds
  3. when the eggs are about 3/4 cooked, gently fold in the chevre; remove from heat, and cover for a few minutes to complete the cooking.

Soft Green Salad

  • 2 teaspoons freshly squeezed lemon juice, about 1/2 a medium-sized lemon
  • 1 teaspoon Dijon mustard
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon finely minced shallot
  • freshly ground pepper and salt, to taste
  • 2 handfuls mixed soft lettuces, such as bibb, butter, or red leaf . . .
  1. whisk together lemon juice and dijon; add a slow stream of olive oil until well incorporated; stir in shallots; add salt and pepper to taste
  2. toss the mixed lettuces with just enough vinaigrette to lightly coat the leaves; serve beside the fluffly herbed eggs.

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