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Scrambled Eggs with Tomatoes and Herbs

By Jacques Pépin From Moveable Feast Season 1, Ep.3
Colin Clark

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.


  • 2 Tbs. olive oil
  • 1 tsp. unsalted butter
  • 2 whole scallions, minced (about 3 Tbs.)
  • 1 large tomato (8 oz.), peeled, seeded, coarsely chopped, and blotted dry (about 1 cup)
  • Kosher salt
  • 6 large eggs
  • Freshly ground black pepper
  • 2 Tbs. sour cream
  • 1/4 cup chopped fresh herbs (a mixture of parsley, chervil, tarragon, and chives); more for garnish
  • 4 to 6 medium Bibb or butter lettuce leaves


  • In a 10- to 12-inch frying pan, preferably nonstick, heat 1 Tbs. of the olive oil and the butter until the foam from the butter subsides. Add the minced scallions and cook, stirring, until tender, about 30 to 45 seconds. Add the chopped tomatoes and a 1/4 tsp. salt and cook, stirring, until they are starting to render their juice, but are still firm, about 1 minute. Transfer to a small bowl and set aside.
  • Wipe the frying pan clean. Heat the remaining 1 Tbs. oil in the pan over medium heat. Meanwhile, beat the eggs with the remaining 1/4 teaspoon of salt and the pepper in a medium bowl. When the oil is shimmering hot, add the egg mixture and stir with a whisk until the mixture is beginning to set but is still a little wet. Whisk in the sour cream and herbs and cook just until the eggs are softly set. Fold in the tomato mixture and remove from the heat.
  • Arrange the lettuce leaves on a platter. Spoon the egg mixture into the lettuce leaves, and serve warm or at room temperature. Sprinkle with a few extra herbs, if desired.


Recipe adapted from Moveable Feast with Fine Cooking.

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  • LadyZsaZsa | 10/13/2015

    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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