Scrambled eggs with tarragon, parsley, potato, and onion ~ Ham Pie Sandwiches

25 May 2015

Scrambled eggs with tarragon, parsley, potato, and onion

Scrambled eggs with tarragon, parsley, potato, and onion

Wait, it's the holiday weekend? It's practically summer! What happened?

A lot of things happened. My ankle is still sprained, which means I've been hobbling around instead of standing up in the kitchen. I've been taking programming and computer history classes, which require a lot of brain and leave me wanting to sit around reading trashy novels in my spare time. And we're semi-suddenly going to London at the end of this week, due to someone having a required work trip. This gives us an excellent opportunity to kill two birds with one stone and take some vacation time. I intend to drink lots of coffee, eat British Indian food, and go to all the museums.

SO. That's my life right now. Anyway. Let's talk about food.

The other day I had some leftover potatoes and onions to use up, along with a bunch of fresh tarragon, so I made these delightful eggs.

Nigel Slater says that eggs and tarragon work well together, and I am happy to report that this is indeed the case. I'm especially happy because I don't really know what else to do with a package of tarragon. I think some further experimentation may be in order. But in the meantime, eggs work.

Scrambled eggs with tarragon, parsley, potato, and onion

butter
1/2 small onion
1 small cooked potato
2 eggs
leaves of 2 sprigs fresh tarragon
leaves of 2-3 sprigs fresh parsley
salt & pepper
toast to serve

Melt a pat of butter in an appropriate egg pan. Dice your onion, add it to the pan, and cook over medium heat for about 5 minutes, or until it starts to soften. (If you're using leftover cooked onion, you can just heat it up with the potato.)

Dice your potato and add that to the pan. Stir and continue to cook for another 2-3 minutes, or until hot through.

Crack your eggs into a small bowl. Chop your herbs and add them to the eggs, along with a good sprinkling of salt and pepper. Mix well with a fork.

If you want toast, now is the time to put it on.

Turn the heat down under your pan and add your egg mixture. Cook, stirring frequently with a spatula, until scrambled to your liking. I like to scramble on low heat; the residual heat in the pan will still keep things going fairly quickly.

Serve your finished eggs with nicely buttered toast. Have some coffee. Yay!

What do you make with tarragon? Seriously, I need some suggestions.

Also, did I mention that our first CSA box of the season is coming right before we fly across the world? There may be some hasty cooking and freezing happening.

6 comments:

Marissa said...

I've got some tarragon coming up in the herb garden right now - and if you and Nigel Slater (one of my favs!) say that it's good in eggs, then I must try it!

management said...

One of the best broth soups I've ever had involved frying tarragon lightly and sprinkling the crunchy results over the top. It suffused the broth with a redolent, heavenly flavor. I still remember that soup with great nostalgia.

management said...

In fact, I normally don't like broth soups. I prefer heavy stews. Broth is wimpy, though I know that you have a lot more knowledge about this than I do.

Jes said...

I hope you can get in a visit to one of Ottolenghi's places! So so good. Have fun!

Joanne said...

Bummer about your ankle!! Hope it heals soon. I love the herbs in this egg and potato dish. Tarragon is one of my favorites but I don't use it often enough!

Eileen said...

The hilarious thing is that I literally had not even thought about Ottolenghi (or practically any other specific London restaurant) until I read this! We were too busy seeing how many vegetarian Indian restaurants there will be within two blocks of our hotel (as far as wI can tell, that's two).