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
6 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.
A Hundred Years Ago 
What a beautiful and easy recipe! As you said, this is a keeper.
After years and years of migas and huevos rancheros, I’d find it hard to go back to such plain eggs. Now, if you threw in a jalapeño and some queso fresco, I’d be right there with fork in hand. It’s interesting how tastes change. My mother never was able to adapt to either Tex-Mex or Mexican cooking. She would have loved these eggs, and I would have made them for her every weekend!
I love this! One of my favorites is breakfast for dinner. And, this recipe looks wonderful—so colorful! Thanks, Sheryl.
Enjoy your Sunday! 🙂
A keeper for sure!
Wow, this sounds delicious. It would be a good way to sneak a serving of vegetables into breakfast, too.
Your eggs are beautiful,I’ve made this before,and I would venture to say that my eggs were not so beautiful!
This recipe looks really tasty, but I’m not sure I could eat the peppers for breakfast. It would be a really good supper.
Pinned for later!
Deep in the heart of Texas we add small pieces of a corn tortilla and cover the eggs with salsa to make a dish known as “Migas”! Delicious for breakfast or supper!
The plain scrambled eggs I ate on Sunday now seem very dull compared to this recipe.
This looks yummy! I might add a bit of red pepper and jalapeno (which I grew in my tiny garden and don’t quite know what to do with them all!). When I was growing up, I would not have liked this (just straight scrambled eggs, with ketchup! ) Funny, because one of my favorite dishes back then was something my mom called Spanish Rice, which I am sure she made from an instant mix. (Rice-A-Roni?) I was a VERY picky eater, which is partly what makes it fun to see how our culinary tastes change over time and experience.
This is a “keeper.” Thanks for sharing.
Those actually sound rather good! I’m not a fan of green peppers, but I’m sure I could substitute spinach and it would look and taste just as good.
I printed this. It looks great for a change.
My kind of breakfast or brunch or lunch or dinner. It looks like a tasty hearty dish.