OCR Text |
Show Raisin bread breakfast sandwich A new twist to ham 'n eggs a la raisin bread is a hearty idea. Simply add bits of green onion and green pepper to the well seasoned ham and egg mixture. Then mound onto buttery raisin bread toast. Top with additional toasted raisin bread slices and brush with butter. This imaginative version of the Denver sandwich is grand for breakfast or brunch. WESTERN HAM N EGGS ON RAISIN TOAST 6 eggs cup milk 13 cup finely chopped green y2 teaspoon salt OIUOn hi teaspoon pepper i3 cup finely chopped green Butter PepPer ,0 ,- . . - - cup chopped cooked ham 12 sUces rals,n bread Beat eggs lightly. Add onion, green pepper, ham, milk, salt and pepper. Melt 2 tablespoons butter in skillet. Add egg mixture mix-ture and cook slowly, gently lifting from bottom and sides with spoon as mixture sets. Do not stir constantly. Cook just until eggs are set but still moist. Toast and butter raisin bread. Spoon egg mixture evenly onto 6 slices raisin toast. Cover with remaining remain-ing slices. Brush top slice with melted butter, if desired. Carefully Care-fully cut in half and serve 2 or 3 halves per person. Makes 4 to 6 servings. |