Cajun-Style Chicken-Egg Scramble
Plan a casual family brunch or quick-to-fix supper around this scrambled egg combo. Pair it with melon wedges, sliced papaya, or fresh strawberries.
1 14-1/2-ounce can Cajun-style stewed tomatoes
4 large eggs
1/4 cup milk
1/8 tsp salt
1/8 tsp ground red or black pepper
1/2 cup chopped green or red sweet pepper
2 Tbs margarine or butter
1 cup chopped cooked chicken
3-4 English muffins, split and toasted
1-2 dashes bottled hot pepper sauce (optional)
In a small saucepan heat tomatoes to boiling, stirring occasionally; keep warm. Meanwhile, in a medium bowl beat eggs with milk, salt, and ground red or black pepper. In a large skillet cook sweet pepper in margarine or butter over medium heat for 3 minutes or until tender. Stir in chicken; pour egg mixture over all. Cook, without stirring, until mixture begins to set on the bottom and around the edges.
Using a large spoon or spatula, lift and fold partially cooked eggs so uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until eggs are cooked throughout but are still glossy and moist. Remove skillet from heat immediately. Spoon mixture over toasted English muffins; top with warm stewed tomatoes. Serve with bottled hot pepper sauce, if desired. Makes 3 to 4 servings.
Preparation time: 25 minutes
Source: Better Homes and GardensÂ®
Copyright 2002. Meredith Corporation.