Boistfort Valley Farm
Community Supported Recipe Box

Creamy Scrambled Eggs with Spinach


  • 4 large eggs
  • 1/2 teaspoon chopped fresh tarragon or 1/8 teaspoon dried tarragon, crumbled
  • 1 tablespoon unsalted butter
  • 1 bunch baby spinach, coarsely chopped
  • 2 oz cheese, divided/crumbled


dish: main
season: spring

Whisk together eggs and tarragon in a bowl and season with salt and pepper. Melt butter in a 12-inch nonstick skillet over moderate heat, then cook spinach, stirring occasionally, until just wilted.

Add egg mixture and cream cheese and cook, stirring slowly, until eggs are just set, about 3 minutes.

Adapted from Gourmet, April 2003