In a small pan, melt 2 tablespoons butter on
medium heat. Stir in flour and cook until bubbly.
Remove pan from heat and blend in sour cream.
Return pan to heat and cook until bubbly and
smooth. Set aside.
Mix eggs, salt, and pepper together. In a
large frying pan, over medium heat, melt the
remaining 2 tablespoons butter. Pour in eggs
and cook, gently lifting the cooked portion to
allow the uncooked eggs to flow underneath,
until eggs are softly set.
Remove from heat and gently stir in sour cream
mixture. Turn eggs into a serving dish and
garnish with parsley. Keep warm on electric
serving tray for up to an hour. You could keep
the eggs warm using a crockpot on low setting
as well. Serves 12.
Optional- If desired, prepare a variety of
condiments for toppings. Try 1 cup each of-
crisp bacon bits, cooked sausage crumbles,
shredded Swiss or cheddar cheese, sliced ripe
olives, sliced green onion, chopped red onion,
salmon shreds, small cooked shrimp, sour cream,
salsa, chopped fresh tomatoes.
Serving
Suggestions
For a heartier meal, serve baked potato boats to hold the eggs.
Originally Submitted
7/1/2019
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