Scrambled Eggs Supreme

Here is a hearty breakfast or brunch dish that is occasionally found on restaurant menus in northern Wisconsin as a skillet breakfast.

INGREDIENTS

2 T yellow onion chopped medium
2 T sliced mushrooms (fresh or canned)
2 T green bell pepper chopped medium
2 or 3 T fresh tomato chopped medium
4 T chopped or shredded medium cheddar cheese
2 T butter
4 large eggs
1 tsp. flour
4 T cream or milk
1/4 tsp. tarragon
Dash (2 or 3 drops) Tobasco or other hot sauce
1/8 to 1/4 tsp. salt
Freshly ground black pepper to taste

PROCEDURE

Chop the first five ingredients. Keep the cheese and tomatoes separate from each other and from the other vegetables. Beat the eggs and flour until well mixed and lemon yellow. Beat in the milk or cream, tarragon, salt and freshly ground black pepper to taste (I grind in about 1/8 tsp.). Melt the butter over moderate heat in a 7 or 8 inch skillet. Add the onions and mushrooms and saute lightly for 1 minute. Add the green pepper and saute for another minute. Pour the egg mixture over the vegetables. Turn heat down to simmer and stir until the eggs are about half cooked. Sprinkle the tomatoes over the eggs, top with the cheese, cover and cook until eggs are firm but not dry, about 2 minutes. Serves two. You can double the recipe, use a larger skillet, increase the cooking time and have enough for four.

VARIATIONS

Substitute different cheeses for the cheddar; try Muenster or Colby.
Add or substitute different peppers.
Add a tablespoon of finely chopped chives.
Add and saute 2 or 3 T chopped ham or summer sausage with the onion.

This basic recipe offers opportunities for the courageous cook. Check your refrigerator. Have a leftover bratwurst from the grill? A hot dog? A baked or boiled potato? Chop some and add it at what seems a suitable time. You may find a combination that you really like. And if you don't, at least the leftover is out of the fridge.

Here is a photo.