Ingredients:
4 Large Fresh Whole Eggs
2 Tablespoons Of Softened Real Salted Butter
1/8 Of Chopped Vidalia Onion
1/4 Teaspoon Of Garlic Salt
1 Teaspoon Of Tabasco Red Pepper Sauce
Information:
Serving Size 2
238 Calories Per Serving
14 Grams Of Fat
Preparation Instructions:
Many thanks to Piotr from Krakow Poland, who sent me this awesome easy scrambled eggs recipe for publishing. To get started, first you will need to take out a medium size glass mixing bowl. Add into the bowl the four fresh whole eggs, chopped Vidalia onion, garlic salt, and Tabasco red pepper sauce. Using a metal whisk, rapidly stir up these ingredients until a smooth and even scrambled egg base forms. Next you will want to take out a nonstick frying pan, and then melt your softened real salted butter over medium low heat. Once all of your butter has melted, you will then want to pour your egg mixture into the pan, and briskly scramble the eggs until they reach a desired doneness. I like my eggs somewhat moist, so I only let them fry for about seven minutes or so, however if you like them dry, then cook them for ten minutes. This breakfast recipe goes great with buttered toast, and a fresh squeezed glass of orange juice.
