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Calico Scramble
Scrambled Eggs with Hominy and Sausage! |
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6 large eggs
1/2 lb. bulk pork sausage
1 15oz can White Hominy (or yellow)
1/2 small green pepper, diced
2-4 scallions, chopped
salt, pepper
herbs of choice
splash of milk
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Dice/chop vegetables while pre-heating skillet over medium high heat.
Drain hominy and have ready.
Beat eggs in bowl with milk (or cream) and pinch of salt and pepper.
Brown sausage in skillet and remove with slotted spoon. Pour off all but one tablespoon sausage grease.
Saute green pepper and scallions in sausage grease for a minute or so. Pour in drained hominy and continue sauteing.
At this point add any herbs you desire. This is optional. But, sage, savory, chervil, thyme, fresh parsely are nice additions to this recipe. You want to try to match the herbs/seasonings in the sausage you used.
Reduce heat to low.
Pour in beaten eggs. Cover skillet
Let cook until eggs are of desired firmness. Do not over cook.
The white hominy, brown sausage, and green pepper/onions makes for a very colorful (hence calico) presentation.
Serve with fresh fruit and/or tomatoe slices and (my favorite) chili sauce.
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Preparation Time: 30 minutes |
Serves: 4 |
| Recipe Origin: United States |
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Submitted by: |
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Bruce A. Henry
Washington
United States |
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| This recipe has been viewed 4892 times. |
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