Scrambled Eggs Recipe
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 |
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
Directions
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.
Chef
