SPANISH SCRAMBLED EGGS
Wanda Hartley
Served at a going away party and people came back for seconds. So Good!
ingredients
- 1/2 pound bacon
- 1 dozen eggs, beaten
- 1 (4-ounce) can chopped green chilies,
- drained
- 1 bunch green onions, finely chopped
- 1 large tomato, chopped
- 1/4 Cup butter or margarine
- Tomato roses (optional for garnish)
directions
- 1
Cook bacon in a large skillet until crisp. Remove bacon; crumble and set aside. Discard drippings.
- 2
Combine eggs and chilies. Set aside. Sauté onions and tomatoes in butter in skillet until tender. Add egg mixture; cook over medium heat, stirring often, until eggs are firm but still moist. Spoon onto serving platter; garnish with crumbled bacon and tomato roses.
notes
Original recipe included 1 (4-ounce jar diced pimiento, drained. and 1 (4 1/2-Ounce) jar sliced mushrooms, drained
Source: Souther Living Annual Recipes 1983 ,Page 49
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