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Dinner tonight!: Scrambled eggs with fines herbes

May 24, 2012 | 11:00 am

Eggs with herbs
Eggs aren't just for breakfast. Gently cook them to a soft scramble, sprinkle over some chopped fresh herbs, and serve alongside some toasted baguette slices. It makes for a perfectly light main course, as Food editor Russ Parsons shows with this simple recipe.

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Photo credit: Gary Friedman / Los Angeles Times