Creamy Scrambled Eggs with Spinach


  • ¾ pound baby spinach
  • 1 teaspoon fresh tarragon or 1/4 teaspoon dried tarragon
  • 8 large eggs
  • 2 ounces cream cheese
  • 1 tablespoon unsalted butter

Whisk together eggs and tarragon in a bowl and season with salt and pepper. Melt butter in a 12-inch nonstick skillet over moderate heat, then cook spinach, stirring occasionally, until just wilted. Add egg mixture and cream cheese and cook, stirring slowly, until eggs are just set, about 3 minutes.

View full recipe at Epicurious


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