6 eggs, beaten
1/2 teaspoon hot sauce
1 tablespoons pimiento, chopped
1/2 teaspoon salt
2 tablespoons chives, chopped fine

Combine eggs, hot sauce, pimiento and salt in a double boiler; cook until lightly set, stirring away from bottom of pan frequently until eggs are done.

Serve on toast garnished with chives.

Serves 4.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Igor Grabar: Aupres Du Samovar, around 1905.

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