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Scrambled Eggs

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  Fresh mushrooms 1⁄2 Pound
  Butter 6 Tablespoon
  Eggs 10 Small
  Milk 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Dried tarragon 1⁄4 Teaspoon
  Parsley 2 Tablespoon, chopped

Wash mushrooms and slice thickly.
Heat 3 tbsp of the butter in large heavy skillet.
Add mushrooms and cook gently, stirring, 2 minutes.
Lift out mushroom pieces with a slotted spoon and set aside.
Add remaining 3 tbsp butter to pan.
Beat eggs, milk, salt, pepper and tarragon together lightly with a fork (just enough to break up eggs).
Pour into hot butter in pan and cook over low heat, lifting sides of mixture as it cooks to let uncooked part run under (do not stir).
Sprinkle mushrooms over mixture when set but still moist.
Stir lightly.
Serve immediately sprinkled with parsley.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1322 Calories from Fat 1024

% Daily Value*

Total Fat 116 g177.8%

Saturated Fat 60.3 g301.4%

Trans Fat 0 g

Cholesterol 1812.1 mg604%

Sodium 2564.9 mg106.9%

Total Carbohydrates 19 g6.3%

Dietary Fiber 3.4 g13.6%

Sugars 13 g

Protein 60 g120.9%

Vitamin A 135.9% Vitamin C 75.5%

Calcium 41.4% Iron 57.9%

*Based on a 2000 Calorie diet

Scrambled Eggs Recipe