The Times Picayune Publishing Company

Eggs Scrambled in Ham

Oeufs Brouilles au Jambon

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Picayune's Creole Cook Book
The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 6 Eggs
  • 3 Tablespoonfuls of Finely Minced Boiled Ham
  • A Tablespoonful<