Russ’s ruffled eggs recipe

Russ’s Ruffled Eggs recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing Russ's ruffled eggs recipe, a delightful and simple breakfast option that is sure to impress your taste buds. This recipe takes the classic scrambled eggs to a whole new level by adding a unique twist of fluffy and ruffled texture. With just a few basic ingredients and a quick cooking process, you can enjoy a plateful of perfectly cooked eggs that are light, airy, and incredibly delicious. So, get ready to elevate your breakfast game with Russ's ruffled eggs!

Keywords: ruffled eggs, breakfast, scrambled eggs, fluffy, delicious

Russ's ruffled eggs recipe details

Russ’s ruffled eggs recipe, recipe Rating: 4.6
Number of votes:111

Ingredients:

6 slices of Honey Wheat Bread

6 eggs

1 can Pamor other vegetable oil spray

6 ounces grated Italian cheese

One 10-ounce can of cream of chicken soup

1/2 of 14.5-ounce can of yams

Dash of garlic powder

2 small tomatoes, sliced

1 green onion, chopped

5 ounces milk, enough to fill 1/2 of soup can

Instructions:

A Cedar House original! Ruffles is an affectionate name given to Russ by his wife, Nina. “Ruffled” is a name affectionately given to this egg dish by both of them.

Spray the bottom of a 6-compartment “Texas” muffin tin with vegetable oil and press in 6 slices of bread to make bread shells. Break an egg into each of the bread shells. Sprinkle a dash of garlic powder on top of each egg plus a dash each of salt and pepper, and top with a dash of cheese. Bake at 350 degrees for approximately 20 minutes, until egg sets. Add cut-up yams and heat can of soup with 1/2 can of milk for 3 minutes on high in the microwave. Top each egg with sauce, tomato slice, and chopped green onions.

Serves: 6