Scrambled Eggs Paysanne
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INGREDIENTS 1 medium onion
2 cups canned tomato sauce
1 thick slice tenderized ham, about 1 pound
Pepper
12 eggs
Salt and pepper
Chives
2 ounces butter, melted
PaprikaChop 1 medium onion and cook with 2 cups canned tomato sauce in a pre-heated skillet. When the onion begins to soften, add 1 thick slice tenderized ham, cut into cubes. Add a generous shake of black pepper and cook about 10 minutes.
Beat 12 eggs with salt, pepper, and chives to taste. Scramble them in 2 ounces melted butter, stirring constantly until set but not too dry. Arrange on a hot platter and surround with a wreath of the tomato-and-ham mixture. Sprinkle eggs with paprika.
Makes 6 servings
NOTE: A green salad and hot French bread go well with this.