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With the snow glistening outside and that extra nip in the air, sometimes it is nice to take away the early morning chill with a hearty plate of chili and eggs.
Recipe by Julie Slaughter, Worldwide Ward Cookbook
- 4 large eggs
- ½ cup sharp cheddar cheese, grated
- Salt and pepper to taste
- 1 15-oz. can chili
- Shredded cheese for garnish
In a bowl, beat eggs until they are a light lemony color. Heat a medium skillet and coat with nonstick cooking spray (I use bacon grease when I have it. Add the eggs to the skillet, then add the cheese, salt, and pepper. Cook until the eggs are completely cooked through but not dried out. While eggs are cooking, heat the chili in a small saucepan until hot. Divide the eggs onto two plates, and pour the heated chili over the eggs; top with a little shredded cheese.
Want more festive recipes and fun holiday ideas to spice up your Christmas season? Check out The 12 Days of Christmas with Six Sisters' Stuff.
Or, for fun seasonal ideas that satisfy your sweet tooth, check out Sweets and Treats with Six Sisters' Stuff.