Scrambled Eggs with Peppers

Ingredients

• four slices of bread
• a tablespoonful of butter
• half a dozen eggs
• half a dozen tablespoonfuls of water
• two finely cut peppers
• sprigs of parsley

Method

1. 1

   Toast the bread and butter it.

2. 2

   In a hot frying-pan, melt the butter and add the eggs mixed with water.

3. 3

   As the whites set, whip with a knife.

4. 4

   Add the chopped peppers, stir, and cook for half a minute.

5. 5

   Pour over the toast, garnish with parsley, and serve.

Nutrition per serving

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 34. The excerpt below is the record exactly as published.

SCRAMBLED EGGS WITH PEPPERS— Scrambled eggs on toast with chopped 'sweet green peppers make an excellent breakfast dish. Toast four slices of bread, butter, and put where the platter on which they are arranged will keep hot. Put a tablespoonful of butter in a hot frying-pan, as soon as it bubbles turn in half a dozen eggs which have been broken into a bowl, and mix with half a dozen tablespoonfuls of water. As the whites begin to set, whip together quickly with a silver knife. Sprinkle over the top two finely cut peppers from which the seeds have been removed, stir through the eggs, let the whole cook a half minute, then pour over the slices of toast, garnish with sprigs of parsley

Cook this with the app: pantry check, scaling, and the assistant.