When we take the history of a child of God, compressed within the short period of a single day — mark what flaws, what imperfections, what fickleness, what dereliction in principle, what flaws in practice, what errors in judgment and what wanderings of heart make up that brief history — how we are led to thank God for the stability of the covenant, that covenant which provides for the full redemption of all believers, which from eternity secures the effectual calling, the perfect keeping and certain salvation of every chosen vessel of mercy!

Octavius Winslow

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs	Basque	July 1992	1	servings

INGREDIENTS

2	tb	Olive oil
1		Red onion; thinly sliced
1		Green bell pepper; cut into strips
1		Red bell pepper; cut into strips
1		Garlic clove; minced
3		Tomatoes; seeded, cut into
		; strips
6		Ham slices; (1/4-inch-thick)
1/2	c	Dry white wine
12		Eggs
1/2	c	Half and half
2	tb	Butter; (1/4 stick)
1/4	c	Grated Parmesan

INSTRUCTIONS

Heat oil in heavy large skillet over medium-high heat. Add onion, bell
peppers and garlic and saute until tender, about 7 minutes. Add
tomatoes and continue cooking until vegetables are very tender,
stirring occasionally, about 5 minutes. Season to taste with salt and
pepper.
Arrange ham slices in heavy medium skillet. Pour wine over ham. Cover
and simmer until ham is heated through, about 5 minutes. Arrange ham
around edge of platter. Top with vegetable mixture. Cover and keep
warm.
Beat eggs with half and half in large bowl to blend. Melt butter in
heavy large skillet over medium-high heat. Add eggs and stir until
cooked. Spoon eggs atop vegetables and ham. Sprinkle with Parmesan
and serve.
Serves 6.
Bon Appetit July 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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