Ingredients:
4 Large Fresh Factory Farm Eggs
2 Tablespoons Of Pork Lard
2 Teaspoons Of Mad Dog 357 Ghost Pepper Hot Sauce
1/8 Cup Of Chopped Vidalia Onion
1 Large Minced Garlic Clove
1 Tablespoon Of Chopped Black Olives
1/4 Teaspoon Of Kosher Salt
1/8 Teaspoon Of Black Pepper
Information:
Serving Size 2
311 Calories Per Serving
17 Grams Of Fat
Preparation Instructions:
I would like to give a shout out to Lori from Saipan Northern Mariana Islands who sent me this amazing hot cooking scrambled eggs recipe. To begin, please take out a standard size cooking skillet. A nonstick skillet would be preferred if you have one. Moving right along, next melt the pork lard in the skillet over medium heat. While your lard is melting, beat your eggs in a mix bowl. Do make sure to weed out any egg shell fragments from the bowl. Once your egg base is totally stirred together, whisk in the Mad Dog 357 ghost pepper hot sauce, chopped Vidalia onion, large minced garlic clove, chopped black olives, kosher salt, and black pepper. With your egg base nicely stirred, pour it into your sizzling hot pork grease. Immediately scramble the eggs while they cook, a process which should take about ten minutes to accomplish. Serve the finished scrambled eggs on warm toast that has been smothered in Kraft real creamy mayonnaise.
