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Title: Scrambled Eggs with Wild Rice
Categories: Breakfast Egg Southern
Yield: 6 Servings
| 8 | Eggs | |
| 1 | c | Rice, wild; cooked |
| 1/2 | c | Milk |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | tb | Bacon drippings |
Beat eggs with a fork until blended; stir in rice, milk, salt, and pepper. Heat bacon drippings in a 10" skillet until warm; add egg mixture.
As eggs begin to set, lift cooked portion to allow uncooked portion to flow underneath. Cook until eggs are thickened but still moist (3 to 5 minutes).
SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman.
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