Egg Dish with Tarragon

Light lunch or dinner

Beat eggs and add some more flavor with salt and black pepper. Melt the butter in a shallow frying pan and add the eggs. Cook on low heat, stir in créme fraîche and 3/4 of the chopped tarragon.

Either cool in a baking dish, garnish with the remaining chopped tarragon, or spread brown bread with a little butter and spread the egg mixture evenly on it, also garnish with chopped tarragon.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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