Prep 5 mins
Cook 15 mins
This is one of a number of historical recipes I am posting from my cookbook collection. It is adapted from the 1953 edition of Adventures in Good Cooking, by traveling salesman and food critic Duncan Hines, and featuring recipes collected from around the USA. This recipe is from Al Carder's restaurant in Chicago Illinois.
- 2 eggs
- 2 teaspoons cold butter, cut in small pieces
- 2 bacon, strips cut in small pieces
- 1 (4 ounce) can mushrooms, drained
- 2 teaspoons chopped onions
- Whip eggs and stir in butter.
- Place bacon in a skillet and fry until crisp.
- Remove bacon but leave drippings in pan.
- Add mushrooms to drippings.
- Cover and cook for 15 minutes.
- Remove cover and cook until browned.
- Stir bacon pieces and onion into egg mixture.
- Add egg mixture to hot pan and cook stirring, until eggs are set and cooked to your liking.
- Season to taste.
This was a nice dinner for me. I used pastrami instead of bacon and didn't use onions. It was fine and fulfilling. I liked it and I would do it again.
This made a really tasty light supper. I also used fresh mushrooms (don't like those rubbery canned ones). Made for Best of 2012 Game.
This was a real treat for lunch today. I used fresh mushrooms which I sauteed in the bacon grease along with the onions. I also added about an 1/8 cup of milk to make it a little fluffier. Instead of scramble I made an omelet. Made for I recommend Tag Game.