This recipe for scrambled eggs will wake up
your taste buds.
This article sponsored by:
12 eggs, beaten
3 tablespoons chopped green chilies, drained
1 (2 oz) jar diced pimento, drained
1/4 cup butter
3 green onions, finely chopped
1 small tomato, chopped
1 (2 oz) jar sliced mushrooms, drained
1/2 lb bacon, cooked and crumbled
Combine
eggs, chilies and pimento. Melt butter in a large skillet. Add onions,
tomato and mushrooms to skillet. Sauté until onion is tender. Add the egg
mixture. Cook over a medium heat, stirring often until eggs are firm.
Sprinkle with bacon. Makes 6 servings.
To inspire a new generation, this is the ultimate word on the versatile
egg, with fresh flavor combinations from a winner of the James Beard Award
and the Julia Child Award. On the menus of the country's finest
restaurants from San Francisco to New York, the egg has made a triumphant
return. Classic egg dishes such as Caesar salad, spaghetti carbonara,
omelets, frittatas, and crme brle are back. At home, cooks are beginning
to discover what experts have always known: when you have an egg, you can
make a perfect meal. In a well-timed major work, Marie Simmons turns her
expertise to the indispensable egg, pairing it with scores of vibrant
flavors. There are plenty of standbys, such as Mom's Eggnog, Lemon Chiffon
Tort, and Popovers. But Simmons also provides hundreds of exciting new
ideas, including Eggs Baked in Fresh Tomato Salsa with Melted Cheese;
Green Bean, Egg, and Mint Salad; Fresh Fig and Prosciutto Frittata, and
Fallen Chocolate Souffl Cake. Brimming with informative sidebars, The
Good Egg is the ultimate word on a subject long overdue for serious
attention
Conversion
