Sour cream takes the place of milk or cream in these fresh-from-the-farm scrambled eggs, lively with herbs and served on mild leaves of butter lettuce.
Scrambled Eggs with Tomatoes and Herbs
- 2 Tbs. olive oil
- 1 tsp. unsalted butter
- 2 whole scallions, minced (about 3 Tbs.)
- 1 large tomato (8 oz.), peeled, seeded, coarsely chopped, and blotted dry (about 1 cup)
- Kosher salt
- 6 large eggs
- Freshly ground black pepper
- 2 Tbs. sour cream
- 1/4 cup chopped fresh herbs (a mixture of parsley, chervil, tarragon, and chives); more for garnish
- 4 to 6 medium Bibb or butter lettuce leaves
- In a 10- to 12-inch frying pan, preferably nonstick, heat 1 Tbs. of the olive oil and the butter until the foam from the butter subsides. Add the minced scallions and cook, stirring, until tender, about 30 to 45 seconds. Add the chopped tomatoes and a 1/4 tsp. salt and cook, stirring, until they are starting to render their juice, but are still firm, about 1 minute. Transfer to a small bowl and set aside.
- Wipe the frying pan clean. Heat the remaining 1 Tbs. oil in the pan over medium heat. Meanwhile, beat the eggs with the remaining 1/4 teaspoon of salt and the pepper in a medium bowl. When the oil is shimmering hot, add the egg mixture and stir with a whisk until the mixture is beginning to set but is still a little wet. Whisk in the sour cream and herbs and cook just until the eggs are softly set. Fold in the tomato mixture and remove from the heat.
- Arrange the lettuce leaves on a platter. Spoon the egg mixture into the lettuce leaves, and serve warm or at room temperature. Sprinkle with a few extra herbs, if desired.