Eggs scrambled with green peppers
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | eaches | Eggs |
| 2 | mediums | Green peppers |
| 1 | cup | Well-seasoned soup stock |
| Salt and pepper | ||
| 4 | tablespoons | Butter or butter substitute |
Directions
Remove seeds and membrane from peppers. Parboil 5 minutes. Mince.
Beat eggs slightly. Season to taste. Add soup stock. Melt butter in upper part of double boiler. Add egg mixture, stirring constantly. As eggs begin to thicken add minced pepper. Continue cooking, stirring constantly, until whites of eggs are set. Serve on toast. If desired, 2 bouillon cubes may be dissolved in 1 cup boiling water and substituted for soup stock. 6 servings. Elizabeth Shaffer, Albuquerque, N.M.