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Kitchen Sink Scrambled Eggs Recipe

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This recipe for Kitchen Sink Scrambled Eggs, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Roylance
Added: Wednesday, October 31, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Eggs
Celery
onion
parsley
garlic
peppers
Bacon, ham and or sausage
spices to taste (oregano, celery seed, chive, marjoram, thyme)

Directions:
Directions:
Fry meat of choice and drain on paper towel. Cook chopped vegetables with the garlic. While the meat and vegetables are cooking beat eggs and add spices. (Rule of thumb, 2 eggs person + one extra egg. 5 people, 11 eggs). Remove vegetables from pan when cooked through. Add eggs to pan and start cooking, when cooked about half done, add vegetables back to pan, then cook to almost done and add meat. You can add cheese if you like.

Personal Notes:
Personal Notes:
Sounds simple, but most people don't add the vegetables and spices to their scrambled eggs. Once you start eating them this way, you will never go back to plan eggs.

 

 

 

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