Scrambled Eggs (Ruhreier) |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 2 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 4 eggs | 1 tbls milk | salt and pepper |
| chives, chopped | 1 tbls butter | 2-3 sliced tomatoes, optional |
| 1 | Beat eggs, milk and seasoning until frothy. Melt butter in skillet over low heat. Pour in mixture, let it set, then stir while it cooks to desired consistency. Before serving, fleck with butter and garnish with finely chopped chives. Gently steamed or lightly fried slices of tomato may be ranged around the platter. |