Breakfast
Soft Scrambled Eggs with Tarragon Velouté & Crispy Lardons
Eggs cooked low and slow over a bain-marie until they reach a cloud-like consistency, folded with crème fraîche and fresh tarragon, then plated atop a velvety tarragon-infused béchamel cream. Crispy-rendered lardons and chives finish the dish with contrast and elegance.
612calper serving
28gprotein
6gcarbs
53gfat
12min prep 18min 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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