Creole Eggs
Serving on toast, very nice.
Yield
3 servingsPrep
5 minCook
3 minReady
8 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
onions
chopped |
|
| 1 | tablespoon |
green bell peppers
|
|
| 1 | tablespoon |
butter
|
|
| 4 | ounces |
mushrooms
drained |
|
| 1 | tablespoon |
capers
|
|
| 1 | cup |
tomato juice
|
|
| 6 | large |
eggs
|
|
| 1 | x |
bread
toasted, as needed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
onions
chopped |
|
| 15 | ml |
green bell peppers
|
|
| 15 | ml |
butter
|
|
| 115.6 | ml/g |
mushrooms
drained |
|
| 15 | ml |
capers
|
|
| 237 | ml |
tomato juice
|
|
| 6 | large |
eggs
|
|
| 1 | x |
bread
toasted, as needed |
*
|
Directions
Simmer onions and pepper a few minutes in the butter.
Add mushrooms, capers and tomato juice.
Heat thoroughly.
Beat eggs well and cook with the other ingredients, stirring constantly until the eggs are set.
Serve on toast.
