Scrambled Eggs Three-Ways

• 3 tbsp oil
• 1 slice bacon, diced
• 12 None eggs
• 18 tbsp milk
• 5 None fresh chives, finely chopped
• 2 sprigs fresh parsley, finely chopped
• 1 tbsp prepared horseradish
• 3 oz smoked salmon, cut into strips
• 2 sprigs fresh dill
• 4 None sun-dried tomatoes in oil, drained and diced
• 3 oz pitted green olives, sliced

1. For bacon eggs, heat 1 tbsp oil in a pan and fry bacon over medium heat. Whisk 4 eggs with 6 tbsp milk and season. Add to pan and scramble, stirring constantly. Set aside and keep warm. Serve sprinkled with chives and parsley.
2. For horseradish and smoked salmon eggs, heat 1 tbsp oil in a pan. Whisk 4 eggs with 6 tbsp milk and horseradish and season. Add to pan and scramble, stirring constantly. Add smoked salmon and keep warm. Serve sprinkled with dill.
3. For sun-dried tomato and olive eggs, heat 1 tbsp oil in a pan. Whisk 4 eggs with 6 tbsp milk and season. Add to pan and scramble, stirring constantly. Add tomatoes and olives and keep warm.

oil, bacon, eggs, milk, fresh chives, parsley, horseradish, salmon, dill, tomatoes, green olives

Taken from recipes-plus.com/api/v2.0/recipes/18957 (may not work)