Extra-special Scrambled Eggs
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 6 eggs
- ½ teaspoon salt
- ¼ teaspoon MSG
- dash black pepper
- 1 teaspoon prepared yellow mustard
- ⅓ cup half and half cream
- 2 tablespoons fresh parsley, minced, or 2 teaspoons dried parsley
- 2 tablespoons onion, minced
- 2 tablespoons butter
Instructions
- In a mixing bowl, add first 5 ingredients, beat together.
- Stir in the cream and parsley.
- Melt the butter in a large non stick pan, add the onion and cook until tender but not browned.
- Pour in egg mixture.
- Cook on medium low heat, stirring often and scramble the eggs until just set.
- Serve with sides of your choice, enjoy.
Notes
Low cost per serving.
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