RE C I P E S

 

 

 

BREAKFAST

 

 

 

EASY SCRAMBLED EGGS

 

 

 

Makes 2-3

4

large

eggs

2 Tbsp. butter or margarine

4

tsp.

milk

Salt pepper, to taste

1)Combine eggs, milk, salt and pepper in medium bowl. Blend thoroughly.

2)Preheat skillet at uncovered.

3)Melt butter or margarine, then pour in egg mixture.

4)As eggs begin to set, gently lift cooked portion with spatula, allowing the uncooked portion to flow underneath. Continue cooking until all of egg mixture has set, about 5 to 7 minutes. Quickly remove to warmed platter and

 

 

 

 

EGGS WITH TOMATOES AND CHEESE

 

 

 

 

 

Makes

4 Servings

 

 

 

3

Tbsp.

butter

or

margarine.

1

large

tomato,

peeled

and diced

5

large eggs, beaten well

2

green

onions,

thinly

sliced

 

cup

dairy

sour

cream

 

tsp.

salt

 

 

 

cup

grated

cheddar cheese

 

tsp.

pepper

 

 

1)Preheat skillet at 250°F and melt butter or margarine. In a large mixing bowl, add the sour cream to the beaten eggs; stir to combine.

2)Pour egg mixture into skillet. When eggs begin to set, add cheese, tomatoes, onions, salt and pepper. Stir until eggs are completely set and cheese is melted. Reduce heat to “warm” for serving.

 

FANTASTIC

EGGS

 

Makes 3

Servings

4 large

eggs

1 Tbsp. butter or margarine

Salt

pepper, to taste

 

1)Preheat skillet, uncovered, at 250°F.

2)Melt butter or margarine in skillet.

3)Break eggs, one at a time, into small cup; slip into skillet.

4)Cook slowly to desired taste or turn eggs over quickly when whites are set and then cook to desired taste.

5)Sprinkle with salt and pepper.