Perfect Scrambled Eggs
Classic scrambled eggs get a little kick with some hot sauce in this great dish.
0 mins Cook Time
10 mins Yield: 2 servings
- 4 Eggland's Best eggs
- 2 tablespoons butter
- 4 dashes hot sauce
- 2 tablespoons half and half, fat free
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1/4 cup shredded colby cheese
- 2 english muffins, toasted
- Salt and Pepper to taste
In a large mixing bowl, blend eggs, hot sauce, and half and half; add parsley dill, cheese, salt and pepper and combine.
In a nonstick skillet, melt butter over medium low heat; swirl to coat pan with butter.
Pour eggs into the center of the pan and stir; using a heatproof spatula, pull eggs from the outside rim into the center, working around the pan.
When eggs are set, remove from eat and serve on top of toasted english muffin.
|Serving size 1 serving|
|Fat||16 g (50% calories from fat)|
|Total Carbohydrate||16 g|
|Dietary Fiber||2 g|
Filed underBreakfast and Brunch
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