Buffet Scrambled eggs
1970-01-01- Cuisine: American
This is an interesting way to present scrambled eggs for a brunch. This recipe serves
Ingredients
- 1 loaf unsliced bread
- melted butter Butter, without salt
- 1 dozen eggs
- salt and pepper Peppers, sweet, red, cooked, boiled, drained, with salt
- 2/3 cup milk Milk, reduced fat, fluid, 2% milkfat, with added vitamin A
- 2 6 oz pkgs cream cheese with green onions or chives
- ¼ cup butter Butter, without salt
- sliced ham, canadian bacon halved
Method
Step 1
Remove the top of the bread and hollow it out leaving a 1" thick shell. Brush the inside wall with melted butter then toast in 350F oven until lightly brown. Keep warm. Mix next four ingredients in a bowl until blended. Melt butter in a pan and lightly brown ham etc. Keep warm. In same pan,having removed any excess fat, slowly cook eggs scraping bottom and sides with a spoon. Cook until set but still moist as they continue to cook in the shell. Line the shell with ham etc. and fill with egg mixture. Garnish with sliced tomatoes and parsley
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