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.
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Didn’t have fresh tarragon, so subbed dried, but otherwise made according to recipe, except less salt. Wow! This will become a breakfast/lunch standard.
The recipe calls for 1/2 teaspoon of salt to be added to the spinach and 1/2 teaspoon of salt to be added to the eggs. When I did this, the eggs came out too salty for my taste. The next time I make this (and I will make this again), I'll add half the amount of salt recommended in the recipe. Other than that, I thought this recipe was excellent. My wife and I both enjoyed it for brunch today (April 5, 2020). As recommended, I served it with a side of buttered honey whole wheat bread and some freshly made coffee. Excellent!
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.
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