Title: Eggs Scrambled with Green Peppers
Categories: Eggs
Yield: 1 Servings
| 6 | | Eggs |
| 2 | md | Green peppers |
| 1 | c | Well-seasoned soup stock |
| | | Salt and pepper |
| 4 | tb | Butter or butter substitute |
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.