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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.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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