Green Goddess Scrambled Eggs
A play on the herbaceous flavor of green goddess dressing, these eggs are equally good at breakfast or suppertime. Folding in sour cream at the end of cooking makes them super creamy. All they need is a side of toast.
1 Tbs. extra-virgin olive oil
6 oz. (6 packed cups) baby spinach
8 large eggs
1/4 cup thinly sliced fresh chives
1 Tbs. chopped fresh tarragon
Freshly ground black pepper
2 Tbs. unsalted butter
2 Tbs. sour cream
1). 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.
2). Whisk the eggs with the chives, tarragon, 1/2 tsp. salt, and 1/8 tsp. pepper.
3). Melt the butter in the skillet over medium-high heat. Add the egg mixture and cook, stirring slowly but constantly with a silicone spatula, until the eggs are barely set, 1 to 2 minutes.
4). Add the spinach and gently fold it into the eggs until they are softly set, 1 to 2 minutes.
5). Remove from the heat, gently fold in the sour cream, and serve.
Source: Fine Cooking Green Goddess Scrambled Eggs