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Sunday, August 28, 2011

Buttered Eggs with Green Peppers

4 eggs 2 tablespoons fat
2 tablespoons cream 1 chopped sweet pepper

Beat the eggs slightly, add the cream and salt.
Heat the fat in top of double boiler and add the eggs.
Remove the seeds from green peppers and soften by placing in hot
water for about 5 minutes.
Dice and add to eggs which have begun to coagulate.
Cook slowly, stirring constantly until the mass is creamy.
Serve with toast points.
One-fourth cup of chopped, canned pimiento may be substituted for the pepper,
Yield: 4 servings.

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