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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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.
© 2020 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?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.