Scrambled Eggs Three-Ways

Name: Scrambled Eggs Three-Ways
Ingredients: 3 tbsp oil; 1 slice bacon, diced; 12 None eggs; 18 tbsp milk; 5 None fresh chives, finely chopped; 2 sprigs fresh parsley, finely chopped; 1 tbsp prepared horseradish; 3 oz smoked salmon, cut into strips; 2 sprigs fresh dill; 4 None sun-dried tomatoes in oil, drained and diced; 3 oz pitted green olives, sliced

11 ingredients

3 steps

Ingredients

3 tbsp oil
1 slice bacon, diced
12 None eggs
18 tbsp milk
5 None fresh chives, finely chopped
2 sprigs fresh parsley, finely chopped
1 tbsp prepared horseradish
3 oz smoked salmon, cut into strips
2 sprigs fresh dill
4 None sun-dried tomatoes in oil, drained and diced
3 oz pitted green olives, sliced

Directions

1

For bacon eggs, heat 1 tbsp oil in a pan and fry bacon over medium heat. Whisk 4 eggs with 6 tbsp milk and season. Add to pan and scramble, stirring constantly. Set aside and keep warm. Serve sprinkled with chives and parsley.
2

For horseradish and smoked salmon eggs, heat 1 tbsp oil in a pan. Whisk 4 eggs with 6 tbsp milk and horseradish and season. Add to pan and scramble, stirring constantly. Add smoked salmon and keep warm. Serve sprinkled with dill.
3

For sun-dried tomato and olive eggs, heat 1 tbsp oil in a pan. Whisk 4 eggs with 6 tbsp milk and season. Add to pan and scramble, stirring constantly. Add tomatoes and olives and keep warm.