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Gangrenous Scrambled Legs

Submitted by: Mary on 10/13/2003
2146 views
2.81 avg rating
175 votes
 
 
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Ingredients

12 Small sausage links
8 Eggs
8 T Heavy cream
1 t Salt

1/4 t Pepper
Green food coloring
1 T Butter
1/4 C Onions, chopped

Directions

Prepare the sausage link according to directions on the package. After they are done, cool slightly and carefully slice them in half lengthwise. Wrap them in aluminum foil and set aside.



In a medium bowl, combine the eggs, cream, salt and pepper. Beath with a wire whisk until frothy.



Slowly add food coloring, 1 drop at a time until you reach your desired shade of gangrene green.



Heat butter in a large frying pan over medium heat until melted.



Add the chopped onions (toenails) and saute for a few minutes.



Add the egg mixture to the pan. Stir the egg mixture until the egs are firm and not too runny. When the eggs are almost done, add the sausage links (little legs) and cook just until the sausage is heated.



Transfer the gangrenous scrambled legs to serving plates.



You can sprinkle shredded mozzarella cheese on top of hot eggs and now you have pus covered gangrenous scrambled legs.

Servings

4

Calories

3

Time to prepare

10 minutes

Difficulty

Easy
 

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