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My review
Scrambled Eggs a la Charlotte
Charlotte Smith
"A touch of tarragon brings these veggie-loaded scrambled eggs to life."
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Ingredients
20 m servings 407 calsOriginal recipe yields 2 servings
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Directions
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Prep
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Ready In
- Combine tomato, green bell pepper, onion, and tarragon in a large bowl.
- Whisk eggs, milk, salt, and black pepper in another bowl.
- Melt butter in a skillet over medium heat. Cook and stir egg mixture in hot butter until nearly set, about 2 minutes.
- Stir vegetable mixture into eggs; continue to cook and stir until eggs are set and vegetables begin to soften, about 3 minutes more.
Nutrition Facts
Per Serving: 407 calories; 30.8 g fat; 13.6 g carbohydrates; 19.4 g protein; 448 mg cholesterol; 319 mg sodium. Full nutrition
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Reviews
Read all reviews 5Most helpful
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5/6/2012
These were just OK. The vegetables were hardly cooked at all by the time the eggs were done. I think it might be better to saute the veggies in the butter and then add the eggs. The tarragon ...
8/31/2013
I chose to saute the onion and pepper in the butter before adding the rest of the ingredients. Though we ate it, I can't say that we really liked the tarragon in the eggs. It's a pretty potent f...
5/25/2015
Good recipe for scrambled eggs ruined, in my view, with the inclusion of tarragon. Dried tarragon no less. Strong stuff. Fresh chives and fresh dill is the way I chose to go. Nice. As for t...
8/31/2014
I've prepared this twice now. Once exactly as presented, thus the 4 stars. The second time I cut the tarragon in half and since I thought the egg to vegie ratio a little off, added two more eg...
6/23/2014
i took out the terragon. just made sure to substitute the green bell pepper for red or orange one. my MIL= mothr in law doesnt like the greeen ones. anymew i cooked the bell pepper first just to...