These eggs were scrambled, seasoned with cracked black pepper, salt, garlic, tarragon, and smoked spanish paprika. I believe there may also have been some cheese involved, but I don't remember what cheese. Likely something aged and slightly ripe. They were then fried up in a generous amount of butter on an iron skillet, and served with carrots and kale from the garden, as well as a generous slab of heirloom tomato from the local market, all piled on a gluten free rice tortilla.
mmmm.... After taking the picture I decided it needed a little dijon mustard too. I like the Annie's dijon - a little saucy, but not overly horseradish-y flavored.