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Recipe

Green Goddess Scrambled Eggs

Scott Phillips

Servings: 4 as a main course

A play on the herbaceous flavor of green goddess dressing, these eggs are equally good at breakfast or suppertime. Folding in sour cream at the end of cooking makes them super creamy. All they need is a side of toast.

Ingredients

  • 1 Tbs. extra-virgin olive oil
  • 6 oz. (6 packed cups) baby spinach
  • Kosher salt
  • 8 large eggs
  • 1/4 cup thinly sliced fresh chives
  • 1 Tbs. chopped fresh tarragon
  • Freshly ground black pepper
  • 2 Tbs. unsalted butter
  • 2 Tbs. sour cream

Nutritional Information

      Calories (kcal) : 250
      Fat Calories (kcal): 180
      Fat (g): 20
      Saturated Fat (g): 8
      Polyunsaturated Fat (g): 2.5
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 390
      Sodium (mg): 500
      Carbohydrates (g): 6
      Fiber (g): 2
      Protein (g): 14

Preparation

  • Heat the oil in a 12-inch skillet over medium-high heat. Add 6 the spinach and 1/2 tsp. salt and cook, tossing occasionally, until the spinach is wilted and any liquid has evaporated, 3 to 4 minutes. Transfer the spinach to a plate, and wipe out the skillet.
  • Whisk the eggs with the chives, tarragon, 1/2 tsp. salt, and 1/8 tsp. pepper. Melt the butter in the skillet over medium-high heat. Add the egg mixture and cook, stirring slowly but constantly with a silicone spatula, until the eggs are barely set, 1 to 2 minutes. Add the spinach and gently fold it into the eggs until they are softly set, 1 to 2 minutes. Remove from the heat, gently fold in the sour cream, and serve.

Reviews

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Reviews

  • Tottsie88 | 09/28/2014

    This was the second time for me to cook the recipe. First time I used chives, second time I subbed green onions - I loved both. Very moist and flavorful! I like to have buttered toast on the side, as shown in pic. Will use again when I need to use up eggs and spinach, or maybe sooner!

  • User avater
    Pielove | 04/09/2014

    Breakfast-for-dinner, or brunch-- an unusual but delicious egg dish. The final bit of sour cream makes it, well, creamy (as my daughter would say, DUH). The tarragon really makes this dish-- but a side of bacon doesn't hurt either.

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