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Scrambled Eggs

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Ingredients
  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
Directions

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

Cuisine: 
American
Course: 
Breakfast
Method: 
Braising
Interest: 
Everyday

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