Breakfast
Soft Scrambled Eggs with Gruyère and Tarragon Toast
Slow-coaxed scrambled eggs in brown butter, folded with melted Gruyère, served alongside toasted sourdough brushed with tarragon butter. The creamy, umami-rich egg meets the nutty cheese and crisp bread in a deeply satisfying classic.
494cal per serving
25gprotein
35gcarbs
28gfat
8min prep 12min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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