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Scrambled Eggs a la Charlotte

Scrambled Eggs a la Charlotte

  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    20 m
runtsgal

runtsgal

A touch of tarragon brings these veggie-loaded scrambled eggs to life.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 407 kcal
  • 20%
  • Fat:
  • 30.8 g
  • 47%
  • Carbs:
  • 13.6g
  • 4%
  • Protein:
  • 19.4 g
  • 39%
  • Cholesterol:
  • 561 mg
  • 187%
  • Sodium:
  • 715 mg
  • 29%

Based on a 2,000 calorie diet

Directions

  1. Combine tomato, green bell pepper, onion, and tarragon in a large bowl.
  2. Whisk eggs, milk, salt, and black pepper in another bowl.
  3. Melt butter in a skillet over medium heat. Cook and stir egg mixture in hot butter until nearly set, about 2 minutes.
  4. Stir vegetable mixture into eggs; continue to cook and stir until eggs are set and vegetables begin to soften, about 3 minutes more.
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Reviews

Baking Nana
5

Baking Nana

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 was a bit of an odd taste for us though.

Sarah Jo
3

Sarah Jo

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 flavor and a teaspoon was quite a lot. This just wasn't for us.

missyv225
0

missyv225

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 eggs. A little melted cheese toped it off for us.

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