4 eggs, separated
1/2 cup butter
2 tablespoons Worcestershire sauce
salt and pepper to taste
1/4 cup chopped onions
1 tablespoon garlic powder
2 tablespoons Italian-style seasoning
1 packet dry Ranch-style dry onion soup mix
1 1/2 tablespoons Worcestershire sauce
2 tablespoons distilled white vinegar
1 1/2 tablespoons chicken bouillon granules
3 tablespoons Parmesan cheese
1 cup all-purpose flour
Place eggs in big bowl. Cut in butter or margarine. Stir in Worcestershire sauce and salt and pepper. Mix in onions, garlic powder, Italian-style seasoning, dry Ranch-style dry onion soup mix and Worcestershire sauce. Mix until well coated.
Stir onion mixture into eggs, mixing until thoroughly combined. Transfer egg mixture to slow cooker. Add bacon. Place scallops on top of eggs. Transfer eggs to bowl and keep warm.
Pour out much of liquid in slow cooker. Mix into bowl. Stir eggs vigorously with scraped dry bread crumbs. Let eggs stand in warm water for 10 minutes. Sprinkle with flour to coat egg mixture.
Add coconut and 1/4 cup sour cream to skillet. Cook over medium heat, stirring constantly, until coconut is melted. Stir until thoroughly heated. Serve hot.