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Tuna and Egg Pockets


  • 1 can (6-1/2 oz) tuna in water
  • 1 Tbsp. butter or margarine
  • 4 Tbsp. diced green onion
  • 4 eggs, slightly beaten
  • 1/3 cup half and half
  • Ad
  • 1/2 tsp. black pepper
  • 4 Tbsp. grated cheddar cheese
  • Dash of salt
  • 1 red pepper, thinly sliced


Cut pocket bread open with scissors. In large skillet, melt butter. Add green onion: saute over medium high heat until soft. Flake tuna. Add to onions. Saute a few minutes more. Lightly beat eggs and half and half together. Add salt and pepper. Pour egg mixture over tuna mixture: stir. Cook over high heat until egg mixture begins to set. Add red pepper. Add cheese. Heat until cheese starts to melt. Heat pocket bread at 300 degrees F for a few minutes, or until they start to open. Fill with tuna mixture.

By Connie from Oden, Arkansas


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