Scrambled Eggs With Sausages

Kolábszos Rántotta

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • 6 eggs
  • ¼ lb smoked sausages
  • 2 ozs of unsalted or green bacon
  • 1 or 2 green pimientos, salt and pepper, butter.


Cut the bacon, pimientos, and sausage in small dice and fry lightly in a little butter or fat. Break the eggs in a basin, mix well with a fork, season with salt and pepper, and add the cubes of bacon, sausage and pimientos. Melt a little butter in a deep frying pan, pour in the egg mixture, and stir continually with a wooden spoon till the consistency of thick cream, only just sufficiently set to be eaten with a fork. Serve at once.