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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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!
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.
Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?