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Sherried Scrambled Eggs Image
@golfpmac

Sherried Scrambled Eggs

Breakfast
Eggs

Ingredients

Steps

1
Fry bacon, drain, crumble and set aside
2
Melt 1T of butter in small sauce pan over medium heat
3
Stir in flour and cook until bubbly and the flour smell is gone
4
Remove roux from heat and fold in sour cream
5
Return to heat and cook until smooth and bubbly and then set aside.
6
Beat together eggs, salt & pepper, and sherry - DO NOT OVER BEAT EGGS!
7
Melt remaining butter in large skillet over low heat
8
Add eggs and cook until softly set
9
Remove from heat and gently fold in the sour cream/roux mixture
10
Place on platter and sprinkle the onions and bacon on top and serve immediately

Nutrition Facts

Per serving
Protein: 18% of calories Carbs: 6% of calories Fat: 76% of calories

499 calories

Calories from

  • Protein 18%
  • Carbs 6%
  • Fat 76%
  • Fat High 37 g 56%
  • Saturated Fat High 15 g 75%
  • Carbohydrates Low 7 g 2%
  • Fiber Low 0 g 0%
  • Sugar 3 g 6%
  • Protein High 20 g 40%
  • Cholesterol High 550 mg 183%
  • Sodium 325 mg 13%

% Daily Value is based on a 2,000 calorie diet. Servings isn't set, so the recipe counts as 4.

Notes

Eggs will appear slightly under-done. That's OK! Don't overcook the eggs.

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