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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A zingy twist on scrambled eggs from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. It would also be delicious served on slabs of cornbread or crisply toasted English muffins. Ingredients:
1 onion, peeled and sliced |
1 small green bell pepper, seeded and chopped |
2 slices bacon, diced |
1/2 lb mushroom, sliced |
2 cups tomatoes, cooked (canned is fine) |
1/2 teaspoon sugar |
1/2 teaspoon salt |
1/4 teaspoon pepper |
6 eggs |
6 tablespoons milk |
4 tablespoons butter |
1/2 teaspoon lemon juice (fresh is best) |
1 teaspoon dry mustard (coleman's preferred) |
1 teaspoon chili powder (store bought, your own recipe or chili powder) |
1 teaspoon worcestershire sauce |
1/2 teaspoon salt |
6 slices bread, toasted and buttered |
parsley, for garnish |
Directions:
1. Saute first four sauce ingredients together until vegetables are tender.
2. Add next four ingredients and cook slowly for ten minutes.
3. Beat eggs and add milk.
4. Melt butter, stir in remaining ingredients, pour in eggs and cook until eggs are creamy, stirring constantly.
5. Serve on slices of buttered toast, covered with sauce and garnished with parsley.
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