| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | French | Eggs | 3 | Servings |
INGREDIENTS
| 1 | pk | Pepperidge farm French Rolls |
| 2 | tb | Butter or margarine |
| 1/3 | c | Chopped scallions |
| 6 | Eggs | |
| 3 | tb | Milk |
| 1/2 | ts | Seasoned salt |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
INSTRUCTIONS
Preheat oven to 425 degrees.With sharp knife,remove the top and center of each roll,leaving a shell about 1/2" thick.Place shells in oven to brown,about 15 minutes.Melt butter and saute scallions.Beat eggs and milk together with seasonings.Pour into pan with scallions and scramble.Spoon into baked shells and serve.Garnish with parsley or paprika,if desired.Makes 3 servings. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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