Harry Potter Lunches: Gryffindor scrambled eggs

  • 8 large eggs
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons butter
  • 1 large tomato, chopped
  • 1 tablespoon thinly sliced green onion tops
  • 8 slices whole wheat bread
  • 1/4 cup honey mustard
  • 1 tomato thinly sliced
  • In a large mixing bowl, beat eggs, milk, salt, and pepper together until well blended. Melt butter in skillet over medium-low heat until hot; pour in egg mixture. Reduce heat. As mixture begins to set on bottom and sides of skillet, lift and fold over with spatula. Cook until eggs are almost set; spread honey mustard on slices of bread, top with sliced tomato, green onion and cooked scrambled eggs. Serves 4.

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