- 4 eggs
- Pinch of salt
- 1/4 teaspoon [1 mL] pepper
- 2 teaspoons [10 g] butter
- 2 tablespoons [30 mL] mayonnaise
- 16 champagne-style crackers
- Finely chopped salami
- Finely chopped green onion
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- Into a smalll bowl, beat together eggs, salt and pepper.
- Into a small saucepan, over medium-low heat, melt butter; pour in eaten eggs.
- Cook, stirring, over medium-low heat, until eggs are scrambled yet still creamy.
- Remove from heat; cool completely.
- Stir in mayonnaise.
- Spoon onto crackers.
- Garnish with chopped salami and green onion.
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