| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Eggs |
2 |
Servings |
INGREDIENTS
| 2 |
|
Eggs |
| 1 |
tb |
Water |
| 4 |
|
Or |
| 5 |
sl |
Bacon |
| 3 |
|
Scallions; chopped |
| 1/3 |
c |
Sour cream |
| 1 |
tb |
Butter |
INSTRUCTIONS
Using a fork, beat the eggs and water until barely mixed. Fry bacon until
crisp. Drain, reserving the grease. Crumble the bacon into the sour cream.
Saut. the scallions in a bit of bacon grease and stir into sour cream
mixture. Melt butter in an omelet pan. Pour in egg mixture. When omelet is
set, spoon sour cream mixture along the center and fold omelet out onto a
warm plate. Yield: 2 servings.
CATHY MALLARD
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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