Food recipes
"All Hams Upon Deck" Scramble
"All Hams Upon Deck" Scramble Ingredients: - 1 1/2 teaspoon every of butter and peanut oil or vegetable oil - 1/4 cup diced purple potatoes, or other - 1/4 cup diced ham - 2 tablespoons diced green pepper - 2 tablespo...
"All Hams Upon Deck" Scramble
Ingredients:
- 1 1/2 teaspoon every of butter and peanut oil or vegetable oil
- 1/4 cup diced purple potatoes, or other
- 1/4 cup diced ham
- 2 tablespoons diced green pepper
- 2 tablespoons diced crimson onion
- 3 eggs
- 2-4 ounces Hollandaise sauce
Directions:
1. Warm butter and oil around reduced warm within a 7-8 inch skillet
2. Despite the fact that the pan is heating, beat the eggs in just a little blending bowl with a cord whip until eventually combined still not frothy (you might add 1 1/2 tablespoons of product, if favored)
3. While the weight is scorching ample to sizzle a reduce of water, add potatoes, ham, peppers and onions
4. saute© temporarily, stirring or shaking pan generally
5. Add the eggs and cook earlier mentioned very low heat, stirring sometimes with a rubber spatula as the eggs cook and do not permit the eggs to brown
6. Remove the eggs versus the warm whenever they are "set" nevertheless even now gentle and wet
7. Divide inside pan and serve onto plates for 2 servings, or plate full for one serving
8. Top with my mouth watering Hollandaise sauce
9.
Ingredients:
- 1 1/2 teaspoon every of butter and peanut oil or vegetable oil
- 1/4 cup diced purple potatoes, or other
- 1/4 cup diced ham
- 2 tablespoons diced green pepper
- 2 tablespoons diced crimson onion
- 3 eggs
- 2-4 ounces Hollandaise sauce
Directions:
1. Warm butter and oil around reduced warm within a 7-8 inch skillet
2. Despite the fact that the pan is heating, beat the eggs in just a little blending bowl with a cord whip until eventually combined still not frothy (you might add 1 1/2 tablespoons of product, if favored)
3. While the weight is scorching ample to sizzle a reduce of water, add potatoes, ham, peppers and onions
4. saute© temporarily, stirring or shaking pan generally
5. Add the eggs and cook earlier mentioned very low heat, stirring sometimes with a rubber spatula as the eggs cook and do not permit the eggs to brown
6. Remove the eggs versus the warm whenever they are "set" nevertheless even now gentle and wet
7. Divide inside pan and serve onto plates for 2 servings, or plate full for one serving
8. Top with my mouth watering Hollandaise sauce
9.