Every bit as quick as scrambled eggs are meant to be, this hearty dish— with red pimientos and green parsley or chives— is nice for hectic Christmas mornings.
- 12 eggs
- 1-1/2 cups milk, divided
- 1/2 to 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons diced pimientos
- 2 tablespoons minced fresh parsley or chives
- 2 tablespoons all-purpose flour
- 1/4 cup butter, cubed
- In a large bowl, beat eggs and 1 cup milk. Add the salt, pepper, pimientos and parsley. In a small bowl, combine flour and remaining milk until smooth; stir into egg mixture. In a large skillet, melt butter over medium heat. Add egg mixture. Cook and stir over medium heat until the eggs are completely set. Yield: 6 servings.
Originally published as Festive Scrambled Eggs in Country Woman Christmas Annual 2000, p11
Reviews for Festive Scrambled Eggs
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review