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By Marguerite Mickelson CREOLE SCRAMBLED EGGS % cup chopped, cooked bacon 2 talee ee ae chopped pimentopper 2 tablespoons witer or margarine 6 eggs, unbeaten % cup cream teaspoon salt dash pepper 4 teaspoon onion juice Break eggs into a mixing bowl; add cream, salt, pepper, onion juice, bacon and pimento. Beat nightly. Melt butter in a skillet over low heat. Pour egg mixture into a skillet and cook slowly without stirring until eggs are partially cooked. Then stir with fork, loosening sides ee bottom oss 80 ‘neated i a = down. Continue cooking until « are to firmness desired, h mixture into Bread Baskets. ae Yield: 6 servings. BREAD BASKETS 1 large loaf enriched bread, unsliced % cup melted butter or margarine Trim crusts from bread. Cut bread into blocks 2 ° x3 x2 . With sharp knife, cut centers from blocks of bread to fashion baskets. Brus baskets with butter. Place on a cookie sheet and toast under a pre ae broiler (400 ° F.) to a light, golden brown. Serve with creamed Note: Toast the leftover bread trimmings and use for bread crumbs Yield. 6 Bread baskets. “Eye appeal and food value make thin dish of creole scrambled eggs in bread baskets a something “different” for that special Easter branch or breakfast. The eggs are high in protein value, and bacon or ham bits are added for increased food interest.
Newspaper Details
Garland News
Garland, Texas, US
Thu, Mar 22, 1951
Page 14
Full Page
Clipped by
Garland H.
USA 10 Feb 2026
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