Let's Scramble!

Chocolate Scrambled Eggs

(This recipe yields 2 servings)

* 5 eggs -- beaten
* 1 cup milk
* 3 tablespoons instant white chocolate flavored coffee mix powder
* 1 tablespoon black pepper
  1. In a medium bowl, thoroughly mix eggs, milk, instant white chocolate flavored coffee mix powder and black pepper.

  2. Pour egg mixture into a medium skillet over medium heat. Cook, stirring often, 5 to 10 minutes, until eggs are firm.

Add shredded cheese if desired, and serve with toast for a good morning meal!

Spicy Cheesy Eggs

(This recipe yields 1 serving)

* 3 eggs
* water
* season salt
* chineese chili paste
* velveta cheese slice
* butter.

Crack 3 eggs in cup, add a shot glass amount of water, a few shakes of season salt, a teaspoon/tablespoon of chili paste depending on your taste for spice. Beat mixture.
In warm pan on medium add butter to coat bottom of pan. Add mixture and cook slowly turning eggs to keep fluffy. When almost done, add cheese to eggs and fold eggs and cheese to combine cheese into eggs.

Tastes better when cooked slow and left keepy fluffy. Amount of chili paste depends on brand and personal taste of spice.

Sour Cream Scrambled Eggs

(This recipe yields 6 servings)

* 6 tbsp butter
* 12 lg eggs
* 1/2 cup sour cream
* 3/4 tsp salt
* 1/2 tsp freshly ground pepper
* 3/4 tsp ground rosemary

Melt butter in top of a double boiler over hot (not boiling) water.

Beat the eggs in a bowl with a rotary beater until lemon color, then blend in sour cream, salt, pepper and rosemary.

Pour the egg mixture into butter in double boiler.

Cook over medium heat, stirring to keep the mixture from sticking to the bottom of the pan as the mixture sets. Cook until as firm as you desire.

The eggs need to be done but still soft and fluffy.

Serve while hot with crisp buttered sourdough bread toast

Ham and Cheddar Scramble

(This recipe yields 4 servings)

* 8 Eggs
* 4 English muffins - split
* 1/4 cup Clarified butter
* 1/2 cup Smoked ham - diced
* 1/4 cup Chives - minced
* Salt to season
* Fresh ground black pepper to season
* Cheese Sauce as needed (recipe follows)
* Chives minced or chopped parsley to garnish

Prepare Cheese Sauce per recipe, reserve. Spread clarified butter on English muffins and grill until golden brown, reserve keeping warm. Scramble eggs with ham and chives. Season with salt and pepper. Place grilled English muffins on warm serving plates. Top with scrambled egg mixture. Nappe with Cheese Sauce. Garnish with minced chives or chopped parsley. Serve immediately.

Cheese Sauce


1/2 cup Onion, diced
4 tblspn. Butter
6 tblspn. Flour
2 cup Milk
3/4 cup Chicken or veal stock
1/4 cup Cream
Pinch of Nutmeg
Salt to taste
Fresh ground black pepper to taste
1 cup Cheddar cheese, shredded
1 - 2 drops Egg shade or yellow food color


Melt butter in a sauté pan. Add onion and sauté until translucent. Stir in flour until well incorporated. Add milk, stock and nutmeg, whisk. Bring to a simmer. Reduce heat and simmer for 25 minutes. Season with salt and pepper. Add cheddar cheese and cook over low heat. Stir or whisk until cheese is melted. Check seasoning. Strain and reserve.
Makes 3 cups

Makes 4 Servings

With a cheese sauce you will want to pour on everything.

Scrambled Eggs Benedict

(This recipe yields 4 servings)

* 1 pk Hollandaise sauce mix (1 1/4 ounces)
* 8 thin slices Canadian bacon
* 4 Large eggs
* 1/4 c Milk
* 2 tb Chopped green peppers (opt.)
* 1/8 ts Salt
* 1 Dash pepper
* 2 English muffins -- split

Mix sauce as directed on package in 2-cup glass measure. Microwave uncovered on high (100%), 1 minute; stir.

Microwave until mixture boils and thickens, 1 to 1 1/2 minutes, stirring every 30 seconds. Cover and microwave bacon on high (100%) on high (100%) until hot, 1 1/2 to 2 minutes. Beat eggs in 1-Qt casserole.

Beat in milk, green pepper, salt and pepper. Cover and microwave on high (100%) 2 minutes; stir. Cover and microwave until eggs are set but still moist, 1 to 1 1/2 minutes.

Place muffins, cut sides up on serving plate. Top each with bacon slices and large spoonfull of eggs; spoon sauce over eggs. Microwave uncovered on high (100%) until hot, 1 to 1 1/2 minutes.

Seafood Scramble

(This recipe yields 4 servings)

* 6 large eggs
* 1 8-ounce can shrimp - drained and rinsed
* 3 Tablespoons butter
* 2 Tablespoons milk
* 1 Tablespoon dried tarragon
* salt and pepper - to taste
* chopped chives - for garnish

In a medium bowl, beat the eggs with the milk.

Melt butter in a large frying pan set to medium-high heat.

Add eggs and - stirring often - cook until just set.

Remove from heat and stir in shrimp and spices.

Serve warm with a sprinkle of chives over each portion.

The canned shrimp help makes this a real easy recipe. You could certainly use fresh shrimp as long as it’s cooked and chopped before you add it to the eggs.

Scrambled Egg Breakfast Pizza

* 3 eggs
* 1 pkg ground sausage
* 1/4 cup onions
* cheese of choice
* 2 cans of biscuits

Brown sausage and onions. Set aside

Scramble eggs.

Roll out biscuits on stone cooking dish or greased pan.

Cover unbaked biscuits with eggs, meat/onions, and cheese.

Bake acording to biscuits directions.

Tomato And Onion Scramble

* 8 large eggs
* 1/4 cup milk
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 2 Tablespoons butter
* 1 medium ripe tomato - chopped
* 1 Tablespoon finely chopped red bell pepper
* 1 Tablespoon finely chopped green onions
* 1/2 cup shredded Monterey Jack or Cheddar cheese - or combination of the two

In a medium bowl, beat the eggs with the milk, salt, and pepper.

Melt the butter in large skillet over medium heat. Pour in the egg mixture. Cook until the eggs begin to set and start to scramble and stir.

Fold in tomato, chopped pepper and onion. Continue to scamble and cook until eggs are completely set and ingredients are heated through.

Removed pan from heat and sprinkle evenly with shredded cheese.

Canned tomato can replace the fresh if needed - about an 8 ounce jar.

Breakfast Scramble

* 1/2 cup (half of 8 oz. tub) Chive & Onion Cream Cheese Spread
* 4 eggs
* 1/4 cup Real Bacon Pieces
* Dash pepper

Beat cream cheese spread and eggs lightly with wire whisk until well blended. Pour into skillet sprayed with no stick cooking spray.

Cook on medium-low heat until eggs begin to set, stirring occasionally.

Add bacon; continue cooking until eggs are set and cream cheese spread is melted, stirring occasionally. Season with pepper to taste.

Chinese Scrambled Eggs

6 eggs
1/2 cup cooked beef strips
1/4 cup cooked mushrooms
1/4 cup water chestnuts
2 tablespoons soy sauce
1/4 cup Chinese fried noodles

Combine all ingredients except noodles in a mixing bowl and beat until well mixed. Pour egg mixture into a hot buttered skillet and cook until eggs are not runny. Stir frequently to prevent meat and vegetables from burning. Salt and pepper to taste and top with fried noodles.