Scrambled Eggs with Sweetbreads
A dish that starts with milk and finishes with butter.
contains dairycontains eggscontains meat
Ingredients
US
Metric
- 4 eggs
- 2 ml salt
- 1 ml pepper
- 120 ml milk
- 1 sweetbread, parboiled and cut in dice
- 30 ml butter
Make it lactose-friendly
- ½ cup milk → lactose-free milk, oat milk, or almond milk
- 2 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Beat eggs slightly, using a silver folk, add salt, pepper, milk, and sweetbread. Put butter in hot chafing-dish; when melted, pour in the mixture. Cook until of creamy consistency, constantly stirring and scraping from bottom of the pan.
Nutrition (estimated, per serving)
| Calories | 565 |
|---|---|
| Protein | 29.2 g |
| Fat | 46.0 g |
| Carbs | 7.5 g |
| Fiber | 0.1 g |
| Sodium | 1519 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States