Swiss Scrambled Eggs
AmericanOtherIntermediate120 minBy Northstar
Ingredients
Servings
4
- 3 cup flour
- 1 egg, beaten
- tbs margarine
- 1/
- 2 tsp salt
- 2 tbs onion flakes 1 tbs oil
- water
- 1 tsp sugar
- 4 tbs dry milk cooking oil
- 1 cup shredded Swiss cheese cinnamon
- 2 tsp Worcestershire sauce honey
- 12 eggs, beaten
- salt and pepper to taste Dissolve yeast in warm water, mix with other dry
Instructions
- 1
Tobasco to taste ingredients. Knead or several minutes and set aside
- 2
in warm place until dough doubles, about 2 hours.
- 3
Melt margarine in large skillet. Add onion flakes. Roll flat, cut into 1 1/2in squares and allow to rise 1
- 4
Combine water, dry milk, Worcestershire sauce, and hour. Heat 4in of oil in Dutch oven. Drop squares
- 5
cheese, and add to eggs. Pour into skillet and cook into oil and cook to Ca golden brown. Drain and
- 6
over low heat, stirring until set. Season with salt, dredge in sugar & cinnamon mixture. Heat honey
- 7
pepper, and Tobasco to taste. Great with Red and drizzle over doughnuts and serve.
- 8
Pepper Biscuits.
Tags
geezer-cookbook