| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Crook1 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Chopped green pepper |
| 1/4 |
c |
Chopped scallions |
| 1 |
ts |
Plus 1 tablespoon butter |
| 3 |
lg |
Eggs; at room temperature |
| 1/8 |
ts |
Dried tarragon |
| 1/8 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/3 |
c |
Shredded cheddar cheese |
| 1/2 |
c |
To 1 whole cup hot dogs |
| 2 |
tb |
Medium hot salsa |
INSTRUCTIONS
In a nonstick pan, saute the green pepper and scallions in a teaspoon of
butter. Crack the eggs in a small bowl, start whisking together. Add in
dried tarragon, salt, pepper, and shredded cheddar cheese. Continue to
whisk ingredients together. Add the rest of the butter to the saucepan
until the butter stops sizzling. Pour the egg mixture into the pan (all at
once) until the bottom sets. Edge a spatula under the bottom so that it
doesn't stick. Chop hot dogs and add them to scallion pepper mixture and
stir. Put mixture in a line down the middle of the eggs. Fold the thicker
side of the filling over it. Top with salsa and serve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”