Dilly Eggs

(2 servings)

  • Six beaten eggs
  • splash of milk/cream
  • generous shake of dried dillweed
  • two tablespoons pickle juice or light colored vinegar
  • one cup shredded cheddar (whole fat or 50%)
  • salt & pepper to taste
  • butter to fry
Beat eggs in a small bowl (remove some yolks if you want). Add dillweed, salt & pepper. Add a splash of milk or cream, and the pickle juice / vinegar. Beat just to blend flavors. Heat a frying pan or skillet to medium temperature, melting a couple tablespoons of butter (or so). Add egg mixture and let begin to set for a few minutes. Stir in cheese, and scramble.

I have made this to serve anywhere from one to 30 people, usually not much leftover. Sometimes I throw in some caraway, sometimes I eat them with rye bread. Yummy!

Mr Breakfast would like to thank fishychick for this recipe.

Recipe number 1782. Submitted 6/29/2006.