Scrambled Eggs, Italian Style Recipe
Ingredients
| Eggs | 8 | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1 Dash | |
| Dried basil leaves | 3/4 Teaspoon | |
| Light cream | 1/4 Cup (16 tbs) | |
| 3/4 cup grated sharp | ||
| Cheddar cheese | ||
| Butter/Margarine | 2 Tablespoon | |
| Tomato slices | 3 | |
| 3 green-pepper rings | ||
| 8 crisp-cooked bacon slices | ||
Directions
1. In medium bowl, beat eggs, salt, pepper, basil, and cream. Stir in cheese.
2. Heat butter in medium skillet over low heat. Pour in egg mixture.
3. As eggs start to set at bottom, gently lift cooked portion, with spatula, to form flakes, letting uncooked portion flow to bottom of pan. Eggs should be slightly soft and cheese melted.
4. Turn eggs onto serving platter. Top with tomato slices. Outline tomato slices with pepper rings. Halve bacon strips; arrange over tomatoes.
2. Heat butter in medium skillet over low heat. Pour in egg mixture.
3. As eggs start to set at bottom, gently lift cooked portion, with spatula, to form flakes, letting uncooked portion flow to bottom of pan. Eggs should be slightly soft and cheese melted.
4. Turn eggs onto serving platter. Top with tomato slices. Outline tomato slices with pepper rings. Halve bacon strips; arrange over tomatoes.
Chef
