Deviled Scrambled Eggs Sandwiches

For the Worcestershire sauce, I used Lady Jayne, a small producer in upstate New York. I served the sandwiches with a couple of slices of crispy baked bacon (page 24).

Ingredients

• 6 Araucana or organic eggs
• 1 tablespoon hot sauce
• 1 tablespoon French’s yellow mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon sweet paprika
• Rachael Ray 24/7 Seasoning or your favorite all-purpose seasoning blend
• 3 to 4 tablespoons butter
• 1 red Fresno chile, seeded and minced
• 1 small red bell pepper
• 1/2 red onion, small diced
• 6 slices white bread, toasted and buttered

Preparation

In a bowl, beat together the eggs, hot sauce, mustard, Worcestershire sauce, paprika, and seasoning blend to taste.

In a large skillet, melt the butter over medium heat. Add the chile, bell pepper, and onion and sauté for about 5 minutes.

Dump in the egg mixture and cook to scramble. Serve it up on the toast as sandwiches.