Menu Description: "Three eggs scrambled with Cheddar cheese mushrooms, green peppers and onions, then topped with diced tomatoes. Served with hash browns, sausage, bacon and choice of toast, homestyle buttermilk biscuit or English muffin."
In 1953, Harold Butler realized his dream of opening a donut shop. The little shop in Lakewood, California was called Danny's Donuts, and Harold's philosophy was simple: "We're going to serve the best cup of coffee; make the best donuts; give the best service; keep everything spotless; offer the best value; and stay open 24 hours a day."
That little donut store made $120,000 in its first year—a good bit of change for any restaurant in 1953. When customers showed interest in a more diverse menu, Harold bagan offering sandwiches, breakfasts, and other meals; and in 1954 changed the name to Danny's Coffee Shops. The name of the chain would eventually change again, this time to Denny's—the nation's largest full-service restaurant chain when this recipe was created.
In 1977, Denny's introduced the Grand Slam Breakfast—a value priced breakfast that included eggs, sausage, bacon, and pancakes. Later, the successful Grand Slam Breakfast specials expanded to include other variations including the French Slam, Southern Slam, and the Scram Slam, the last a popular vegetable-and-scrambled egg creation you can now make for yourself.
Source: Top Secret Restaurant Recipes by Todd Wilbur.
This recipe is available in
- 1 slice white onion, diced (1/4 cup)
- 1/4 green bell pepper, diced (1/4 cup)
- 4 mushrooms, sliced (1 cup)
- 1 1/2 tablespoons butter
- 6 eggs, beaten
- 1 cup shredded Cheddar cheese
- 1/2 tomato, choppped
On the side
- Hash browns
- Do This
1. In a small skillet, saute the onion, green pepper, and mushrooms in 1 tablespoon of the butter over medium heat for about 5 minutes or until the mushrooms are tender.
2. In another larger skillet over medium heat, melt the remaining 1/2 tablespoon butter. Add the beaten eggs. Stir the eggs as they cook to scramble them.
3. When the eggs have cooked for 5 to 7 minutes and are no longer runny, add the cheese and stir. Add the sauteed onions, green pepper, and mushrooms along with a dash of salt and cook the eggs until done.
4. Divide the eggs onto two plates and sprinkle chopped tomatoes over each serving. Serve with bacon, sausage, and hash browns on the side.