Scrambled Eggs A La Charlotte Recipes

SCRAMBLED EGGS à LA PROVENçALE

Steps:

• Beat the eggs in a bowl. Add the salt, pepper, and fresh tomato sauce and whisk together.
• Heat a heavy saucepan or nonstick skillet over low heat and add the olive oil. When it is hot (but not too hot - this is gentle cooking), add the egg mixture, scraping in every last bit with a rubber spatula. Cook slowly over low heat, stirring gently and scraping the eggs from the bottom of the pan with a heatproof rubber spatula or a wooden spoon, until the eggs are just set. Stir in the basil or chives. Serve hot, with toast.

SCRAMBLED EGGS A LA CHARLOTTE

Steps:

• 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.

SCRAMBLED EGGS A LA CHARLOTTE

Steps:

• 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.

SCRAMBLED EGGS A LA CHARLOTTE

Steps:

• 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.