Spanish Scrambled Eggs
Tender scrambled eggs embellished with chile peppers, pimientos, green onion, tomato and mushrooms, garnished with crumbled crisp bacon.
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 (4.5-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 sauté 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.