Spanish Eggs




  • 1 dozen eggs, beaten
  • 1 (4-ounce) can chopped green chiles, drained
  • 1 (4-ounce) jar chopped pimiento, drained
  • 1 bunch green onions, finely chopped
  • 1 large tomato, peeled and chopped
  • ½ cup sliced fresh mushrooms
  • ¼ cup butter
  • Salt and Cajun Chef Cayenne Pepper to taste
  • ½ lb bacon, fried crisp and crumbled 


Combine the eggs, chiles and pimiento in a mixing bowl and set aside. Sauté the onions, tomatoes and mushrooms in the butter in a skillet until soft. Add the egg mixture and cook over medium heat, stirring often until the eggs are firm but still moist. Season with salt and cayenne. To serve top with crumbled bacon. Yield: 6 servings.

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