Tender scrambled eggs embellished
with chile peppers, pimientos, green onion, tomato and mushrooms,
garnished with crumbled crisp bacon.
Spanish
Scrambled Eggs
- 1/2 pound bacon
12 large eggs
4 ounces green chile peppers, chopped
4 ounces pimientos, diced
1 cup chopped green onion
1 tomato, chopped
1 (4 1/2-ounce) can mushrooms
1/4 cup butter
- Cook bacon in a large
skillet until crisp. Remove, crumble and set aside. Drain the
skillet.
- In the skillet melt the
butter over medium heat and saute chopped green onions, chopped
tomato, and canned mushrooms until tender.
- In a bowl, combine eggs,
chopped green chile peppers, and diced pimientos; mix well.
- Add the egg mixture to
the skillet mixture and cook over medium heat, stirring often,
until the eggs are firm. Spoon into a serving dish and garnish
with crumbled bacon.
Makes 6 servings.
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