Food for week-end breakfasts and brunches should be special – yet I also want convenience. I found a hundred-year-old recipe that fits the bill.
Spanish Scrambled eggs are colorful, tasty, and easy to make. These savory scrambled eggs have flecks of green pepper, pimento, and onion that delight both the eye and the taste buds. This recipe is a keeper.
Here’s the original recipe:
And, here’s the recipe updated for modern cooks:
Spanish Scrambled Eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1 medium onion, chopped
1/2 green pepper, chopped
1 2-ounce jar pimento
Whisk the eggs together in a bowl, then stir in the milk, salt, and pepper. Set aside.
In the meantime, melt the butter in a skillet, add the onion and green pepper and saute until tender. Add the egg mixture and the pimento. As the mixture begins to thicken, use a spatula to lift and fold the curds. Continue cooking and folding until no liquid remains. Remove from heat. If desired, may be served with toast.
Cook’s note: The old recipe called for 1 teaspoon salt. This seemed excessive to me, so I reduced it to 1/2 teaspoon when I updated the recipe.