Scrambled Eggs à la Union Club
This elegant recipe elevates simple scrambled eggs with the addition of pimentos, mushrooms or truffles, and a rich brown sauce. The combination of savory eggs, sweet peppers, and earthy mushrooms creates a satisfying and flavorful dish. Perfect for a brunch or a light supper, this recipe offers a touch of sophistication.
Ingredients
- 1 can Canned pimentos (sweet red peppers)
- 6 large Eggs (Quantity estimated (not specified in original recipe))
- 1/2 cup Mushrooms (or truffles)
- 2 tablespoons Butter (Quantity estimated (not specified in original recipe))
- 4 slices Toast (Quantity estimated (not specified in original recipe))
- 1 pint Brown sauce
- 1/3 cup Madeira wine
- 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
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Instructions
- 1Heat the can of pimentos in boiling salted water for 5 minutes. Drain the pimentos and set aside.
- 2In a bowl, whisk the eggs with salt and pepper. In a pan, melt the butter over medium heat. Add the mushrooms (or truffles) and cook until softened. Pour in the egg mixture and scramble until cooked to your liking.
- 3Toast the bread. Place the pimentos on the toast. Fill the pimentos with the scrambled eggs. Pour the brown sauce, mixed with madeira, around the pimentos and serve immediately.
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