String Beans and Scrambled Eggs

It may sound like a crazy combination, but Sophia made this simple, delicious breakfast treat whenever her grandkids had a sleepover.

Another yummy recipe from The Golden Girls cookbook, this time it is one of Sophia's.

I seriously can't tell you which of these hilariously funny ladies is my favourite but I continuously warn my kids that I am sooo going to be like Sophia when I reached old age! 😜

Her wit, loud mouth, spunky humor and tales of Sicily are second to none, she is not afraid to let loose on anyone who gets in her way or upsets her beloved Dorothy whom she affectionately refers to as pussycat.

Ingredients

2 tbsp olive oil

1 cup string beans, cut into 1" lengths

1/2 cup thinly sliced onion

4 eggs

salt & pepper to season

Method

1. Heat olive oil over a medium-low heat in a medium non-stick pan. Add the string beans and onion, season lightly with salt & pepper, and cook, stirring occasionally until onion has softened and the beans are sizzling gently, about 4 minutes.

2. Meanwhile, beat the eggs in a medium bowl with a pinch of salt & pepper.

3. Pour eggs into pan and cook, stirring with a spatula, until the eggs are firm but still creamy, about 5 minutes. Taste, add more seasoning if needed.

Serve hot with buttered toast.

STAY GOLDEN!

Comments

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