Creamy Scrambled Eggs For Breakfast
|All purpose flour||2 Tablespoon|
|White pepper||1⁄8 Teaspoon|
|Chopped parsley||1 Tablespoon|
|Bacon bits||1 Cup (16 tbs)|
|Shredded cheddar cheese/Blue veined cheese||1 Cup (16 tbs)|
|Sliced ripe olives||1 Cup (16 tbs)|
|Sliced green onions||1 Cup (16 tbs)|
|Cooked shrimp||1 Small|
|Caviar||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Sour cream||1 Cup (16 tbs)|
In a small pan over medium heat, melt 2 tablespoons of the butter.
Stir in flour and cook until bubbly.
Remove from heat and blend in sour cream.
Return to heat and cook until bubbly and smooth; set aside.
Beat together eggs, salt, and pepper.
In a wide frying pan over medium-low heat, melt the remaining 2 tablespoons butter; pour in eggs and cook, gently lifting cooked portion to allow uncooked portion to flow underneath, until eggs are softly set.
Remove from heat and gently stir in sour cream mixture.
Turn eggs into a serving dish and garnish with parsley.
Keep warm on an electric warming tray for as long as 1 hour.
Serve condiments in individual bowls.