Ingredients:
4 Large Fresh Whole Eggs
2 Teaspoons Of Cholula Chili Garlic Hot Sauce
1 Tablespoon Of Softened Salted Margarine
2 Thick Cut Pieces Of Whole Wheat Toast
1/4 Cup Of Hellmann's Real Mayonnaise
1/8 Teaspoon Of McCormick Chili Powder
1/4 Teaspoon Of Ground Black Pepper
1/3 Teaspoon Of Granulated Table Salt
Information:
Serving Size 2
339 Calories Per Serving
21 Grams Of Fat
Preparation Instructions:
Margarita from Denver Colorado emailed our staff this scrambled eggs on toast recipe. For step one, please take out a frying skillet, and place it on your stove top. Set the stove temperature to medium heat. Next place the solitary tablespoon of softened salted margarine into the skillet, then slide it around until it fully melts. Next take out a mixing bowl, and crack your four eggs into it. Using a metal whisk, beat the eggs steadily until the mixture is a solid egg yolk color. You will then want to rapidly whisk in the Cholula brand chili garlic hot sauce, McCormick chili powder, ground black pepper, and granulated table salt. Once your egg base is even and consistent, gently pour it into your blistering hot skillet. Scramble the eggs for ten minutes, then remove them from the stove. Once your eggs are done, pop your two thick cut pieces of whole wheat toast into your toaster. Once your toast reaches a desired doneness, spread on the mayonnaise. You will then want to pile the scrambled eggs on top of the mayonnaise layered toast, and eat each piece like it's an open face sandwich. Cheers, we hope that you loved this appetizing recipe as much as our staff did.
