Scrambled eggs with tarragon, marjoram, parsley, and cheese. Salt and pepper may be added at the table.
INGREDIENTS (for 2 servings):
- 6 eggs
- 2 teaspoons water
- 1 1/2 teaspoons dried tarragon
- 1 1/2 teaspoons dried marjoram
- 1 1/2 teaspoons dried parsley
- 1 teaspoon butter
- 1/2 cup shredded Cheddar cheese
In a large bowl, beat together the eggs and water until smooth. Stir in tarragon, marjoram and parsley.
Heat butter in a skillet over medium heat. Cook, stirring frequently, until eggs are desired consistency. When eggs are nearly cooked, stir in cheese until melted.