Green Goddess Scrambled Eggs

Green Goddess Scrambled Eggs
Photo by Scott Phillips


  • Kosher salt
  • 2 Tbs. sour cream
  • ¼ cup thinly sliced fresh chives
  • 2 Tbs. unsalted butter
  • Freshly ground black pepper
  • 6 oz. (6 packed cups) baby spinach
  • 8 large eggs
  • + 2 more ingredients
    • 1 Tbs. extra-virgin olive oil
    • 1 Tbs. chopped fresh tarragon

Heat the oil in a 12-inch skillet over medium-high heat. Add 6 the spinach and 1/2 tsp. salt and cook, tossing occasionally, until the spinach is wilted and any liquid has evaporated, 3 to 4 minutes. Transfer the spinach to a plate, and wipe out the skillet. Whisk the eggs with the chives, tarra...

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network