- 15 eggs, lightly beaten
- ⅜ cups heavy cream, optional
- ¾ lbs andouille sausage, minced in a food processor
- ⅜ cups unsalted butter
- 3 clove garlic
- ⅜ cups onion
- 1 ½ teaspoons horseradish
- ⅜ cups cheddar
- ¾ cups red bell pepper, or
- ¾ cups roma tomatoes
ingredients
directions
Lightly beat the eggs, including the heavy cream if using. Add 1 to 2 tablespoons butter to a 10-inch non-stick pan over medium heat. Once butter stops foaming, add all ingredients except the eggs. Cook for about 1 to 2 minutes then add the eggs. Scramble to desired doneness and serve. Ideal with a side of popovers. |
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