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Haigagan Havgit
Keyma Egg, Tito Egg

Armenian style egg scrambles


Serves 2

Havgit
The master of an Armenian breakfast is probably my Uncle Frank. He would create these eggs dishes right in the frying pan from whatever may be available in the refrigerator. Below are two typical examples. The eggs are added to the pan unbeaten and stirred to give streaks of white and yolk. These days, we call these egg "scrambles". To taste some extraordinary Armenian scrambles, try the Armenian Cafe in Carlsbad, CA on a weekend morning.

Keyma Egg 
Eggs with meat

Ingredients
1/4 cup leftover Keyma (from Harpoot Kufta), cooked hamburger or meatloaf, crumbled
1/2 small onion chopped
  cut-up green pepper
1 Tablespoon butter
3 eggs
  salt and pepper to taste.


Preparation
  1. Saute meat, onion and pepper in butter.
  2. Add eggs and scramble to desired doneness.

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Tito Egg 
Loligov Havgit

Ingredients
2 Tablespoons tomato paste
1 Tablespoon butter
3 eggs
  salt and pepper to taste.


Preparation
  1. Saute tomato paste in butter for 30 seconds.
  2. Add eggs and scramble to desired doneness.

Notes
Serve with pita bread, olives and cheese.