1/2 lb. bacon
1 dozen eggs, beaten
1 (4 oz.) can chopped green chilies, drained
1 (4 oz.) jar diced pimento, drained
1/4 c. butter
1 bunch green onions, finely chopped
1 lg. tomato, chopped
1 (4 1/2 oz.) jar sliced mushrooms, drained
Tomato roses

Cook bacon in a large skillet until crisp. Remove bacon; crumble and set aside. Discard drippings.

Combine eggs, chilies, and pimento; set aside. Melt butter in skillet. Add onions, tomatoes, and mushrooms; saute until tender. Add egg mixture; cook over medium heat, stirring often, until eggs are firm but still moist. Spoon onto serving platter, garnish with crushed bacon and tomato roses. Yields 6 servings.