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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Scrambled Eggs with Red Sauce Recipe

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This recipe for Scrambled Eggs with Red Sauce is from BROAD STREET BUFFET , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Eggs - as many as you like
Milk - a little bit for mixing with the eggs
Any added ingredients such as ham, cheese, onion, etc.
Directions:
Directions:
Prepare eggs by cracking into a bowl, adding milk and mixing vigorously with a fork or whisk. Add the additional ingredients as desired.

Fry in a pan until set.

Serve with Red Sauce (see Red Sauce Recipe)
Personal Notes:
Personal Notes:
This is a personal favorite and always comes up in conversation around the breakfast table.

An old neighbor, Eric Wirtanen, was particularly fond of it.

 

 

 

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