• 10 large eggs
  • 3 1/2 tbs. cream
  • Salt and white pepper to taste
  • 10 strips bacon, cut into small pieces


Mix eggs with cream, salt and pepper. Then scramble slowly over simmering water in double boiler, keeping lumps fairly large and soft. Cool.
Cook the bacon well and add small pieces to cooled eggs, including a little bacon fat to meld the mixture.

Serve Cold. Serves 10.

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Submitted 6/13/05.
Source: Mary Blair's Hors d'Oeurves Cook Book
Submitted By: Rick Smith
Cold Scrambled Eggs