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Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Baxter Estate in Fate, Texas in 1991.

Ingredients Edit

Directions Edit

  1. Over medium heat brown onions and potatoes in bacon drippings using a medium skillet.
  2. Turn occasionally to brown on all sides then reduce heat slightly and sprinkle ham on top.
  3. Beat eggs, milk, salt, pepper and nutmeg together then pour over potato mixture.
  4. Cover and cook 10 minutes until eggs are set and puffy around edges.
  5. Remove lid then tilt pan and slip spatula around side of pan to let eggs flow to the bottom.
  6. Serve from pan or gently slide onto serving plate and garnish with sprigs of parsley.
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