Tarragon comes up quickly in spring, so it's one of the first culinary herbs in my kitchen after a long winter. The flavour of tarragon goes well with eggs and tomatoes, so why not combine them for a fresh-from-the-garden breakfast?
2 big farm eggs, scrambled
1 spring of tarragon, finely cut
Salt and pepper
1 small tomato, chopped
Mix egg and tarragon. Season with salt and pepper. Warm a small skillet on medium low heat. Cook the eggs, turning with a spatula to keep them light and fluffy. When the eggs are half done, but still quite moist, add the chopped tomato. Cook until the tomato is warm and the eggs are cooked. Sit by the garden and eat! Local factor: 99%.