Scrambled Eggs Bourget
Breakfast eggs recipes
 Click to enlarge | Ingredients: Metric Units 2 Tbsp butter or olive oil
6 eggs dash milk dash cold water salt & pepper to taste 1 recipe 3-2-1 White Sauce 1 cup cooked pasta 1/4 cup cooked peas (optional) fresh herbs, if avail. 1/4 c grated provolone cheese |
Directions:
Make 3-2-1 White sauce, set aside. Combine eggs, milk, water, salt and pepper. Beat with a fork or whisk.
Melt butter over medium-low heat. Pour egg mixture into skillet. Gently stir, lifting up & over from bottom as thickens. When eggs are of desired texture, remove from heat, fold in sauce, pasta, peas.
Place in warm oven for up to an hour, or until pasta and peas are heated through and you're ready for brunch.
Melt butter over medium-low heat. Pour egg mixture into skillet. Gently stir, lifting up & over from bottom as thickens. When eggs are of desired texture, remove from heat, fold in sauce, pasta, peas.
Place in warm oven for up to an hour, or until pasta and peas are heated through and you're ready for brunch.
Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004 and modified on Monday October 29th, 2007
Contributed on: Tuesday May 11th, 2004 and modified on Monday October 29th, 2007