Sufficient to Serve Six
)
- 6 eggs
- 3/4 c. milk
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 2 Tb. fat
- 1/2 c. grated cheese
- 6 slices of toast
Beat the eggs slightly, and to them add the milk, salt, and pepper. Melt the fat in a frying pan, and when it is hot add the egg mixture. Stir the mixture as it cooks until it has thickened slightly; then pour it over the slices of toast placed in a shallow pan. Sprinkle the grated cheese over the top, and place under a lighted broiler or in a very hot oven until the cheese melts. Remove to a platter garnish with parsley, and serve.
57. SCRAMBLED EGGS WITH HAM.--The accompanying recipe affords an excellent way in which to use up the little scraps of ham that may be cut from the bone when it is impossible to cut enough nice looking pieces to serve as a cold dish. Eggs prepared in this way will be found very tasty and will take the place of a meat dish for luncheon or supper.
SCRAMBLED EGGS WITH HAM
(
Sufficient to Serve Six
)
- 6 eggs
- 1 c. milk
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1 c. chopped cooked ham
- 2 Tb. fat