Soft Scrambled Eggs with Fine Herbs and Quick Tomato-Onion Confit

Butter-soft scrambled eggs fold in chives, tarragon, and parsley, finished with a bright tomato-onion confit. The quick confit echoes Nicolas Appert’s heat-and-glass craft in Summer Corked for the March, when garden harvests were sealed for Napoleon’s marches.

Serves 2

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Ingredients

• 6 eggs
• 3 tbsp butter
• 2 tbsp fresh chives
• 1 tbsp fresh tarragon
• 1 tbsp fresh parsley
• 3 medium tomatoes
• 1 small yellow onion
• 1 tsp white wine vinegar
• 1/2 tsp salt

Instructions

1. 1Finely chop the tomatoes and onion.
2. 2Melt butter in a small saucepan over low heat, add the chopped onion and cook gently for 8 minutes until soft.
3. 3Add the tomatoes, white wine vinegar, and salt to the onion; simmer 10 minutes until thickened into a loose confit, then set aside.
4. 4Beat the eggs with the salt in a bowl.
5. 5Melt the remaining butter in a skillet over very low heat, pour in the eggs and stir slowly with a wooden spoon until creamy and just set.
6. 6Chop all the fresh herbs, fold most into the eggs, and serve immediately topped with the warm confit and remaining herbs.