a recipe from


The Gilmore House Inn

Westport, Ontario, Canada.


Not Your Everyday Scrambled Eggs                               yield 2 servings



1-2 c potatoes - cooked, diced and cooled     firm – don’t overcook

4 slices back bacon   thick cut   cooked and diced   keep warm

4   large eggs  

2-3 green onions   chopped 1/2 cm.

1-2   cloves of garlic   chopped very fine

1/4 c red or Spanish onion   minced fine

1/4 c roasted red pepper   chopped

1/4 c milk or cream

1/4 c old cheddar cheese   grated

2 + 1 tbsp olive oil

1 tbsp fresh parsley   chopped fine


In a large, heavy fry pan heat 2 tbsp of oil and fry the potatoes over medium/high heat until they start to turn golden. About 5 minutes stirring frequently.

Add the red or Spanish onion and cook 2-3 minutes stirring frequently

In a bowl, beat the eggs with the milk or cream. Preheat a second fry pan to medium heat with 1 tbsp of oil.

Add the bacon pieces and the garlic to the first pan. Add half the green onions to the second pan and stir and cook each 2 min.

Pour the egg mixture into the second pan and add the roasted red pepper.

Continue stirring both pans until the egg mixture has solidified. Remove from heat and stir in the cheese and the parsley

Divide the potato mixture onto two plates and cover each with half the egg mixture. Sprinkle with remaining green onions.

Serve with toast or toasted English muffins

Enjoy                                                                                                                RJH