SUNDAY MORNING HAPPY PAPPY EGGS BY GREGORY PECK ENOY DAN:

SUNDAY MORNING HAPPY PAPPY EGGS BY GREGORY PECK IN DUEL IN THE SUN                                                                                            By CHEF DAN:

(From a 1951 Cowboy Cookbook by Ken Beck & Jim Clark)

Makes 4 servings

INGREDIENTS:

8 eggs

4 slices baked ham

1/2-cup chopped chives

1/2-cup cream or milk

2 to 3 pats of butter

DIRECTION:

1.   Soft scramble the egg in butter after mixing them with the milk or cream.

2.   Toss in the chives and ham, which has been cut into nickel-size pieces.

3.   Do not let the eggs get hard.

4.   Keep the flame just below medium and stir gently with a long-handled fork the whole time.

5.   Do not overcook.

6.   When ready to eat, harp on the salsa and Tabasco sauce as hot as you can stand it.

7.   This is really a grown-up recipe.

8.   It will serve 4 adults with or without hangovers.

9.   Add a generous portions helping of home fried potatoes, black-eyed peas, or chili and beans.

10.                Start the whole procedure with a good bloody Mary made with vodka and served in a large chilled glass.

11.                Don’d do this more than once a month or your cholesterol count will go through the roof.

ENJOY DAN:                           SING SONGS & PLANT SEEDS