Servings: 4 to 6
Sour cream takes the place of milk or cream in these fresh-from-the-farm scrambled eggs, lively with herbs and served on mild leaves of butter lettuce.
Recipe adapted from Moveable Feast with Fine Cooking.
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I have made this recipe more times than I can count so I MUST leave a review! I don't even really like eggs but this recipe is fantastic! Very quick and simple, excellent depth of flavour...I think the sour cream is the real secret here. I must admit that while the recipe is pretty much flawless as is, I've made a few modifications over time based on what I have available to me. My favourite substitution is using sundried tomatoes instead of fresh...I do everything else the same, I just eyeball how many sundried tomatoes I want. YUM.
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