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Full Online Book HomeLearning KitchenEggs - Scrambled - Country Egg Scramble
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Eggs - Scrambled -  Country Egg Scramble Post by :shivy Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1388

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Eggs - Scrambled - Country Egg Scramble

1 pound small red potatoes (6 or 7), cubed
6 eggs
1/3 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter or margarine
8 medium green onions, sliced (1/2 cup)
8 slices bacon, crisply cooked and crumbled


Heat 1 inch of water to boiling in a 2-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat to medium-low. Cover and cook 6 to 8 minutes or until potatoes are tender; drain.

Beat eggs, milk, salt and pepper with fork or wire whisk until a uniform yellow color; set aside.

Melt butter in 10-inch skillet over medium-high heat. Cook potatoes in butter 3 to 5 minutes, turning occasionally, until light brown. Stir in onions. Cook 1 minute, stirring constantly. Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to the bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with bacon.

Serves 4

Note: This recipe comes from: "Betty Crocker's Easy Weekend Meals"- March 2002. My variations are: I sometimes add cooked crumbled sausage, sliced sauteed mushrooms, green and red bell peppers and sprinkle cheese on top.
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