Advertisement

Dinner tonight!: Scrambled eggs with fines herbes

Share

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts.

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.

For more quick-fix dinner ideas, check out our video recipe gallery here. Food Editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.

Advertisement

ALSO:

Go behind the scenes at the Test Kitchen

134 recipes for your favorite restaurant dishes

Browse hundreds of recipes from the L.A. Times Test Kitchen

-- Noelle Carter
You can find me on Google+ and Twitter.

Advertisement